Directions:
- I like to use a mini food processer to chop all the tapenade ingredients.
- Using serrated knife cut bread in half lengthwise.
- Pull out soft center of each piece, leaving 1 & 1/2 -thick shell.
- In large bowl combine olives, roasted peppers, parsley, oil, vinegar, hot peppers, garlic, oregano and pepper.
- Dip a brush into mixture to remove some of the liquid.
- Brush liquid over inside of bottom shell and fill with lettuce.
- Layer turkey (can use pepper turkey if desired), cheese and ham (can use capicola which is hot Italian ham if desired), over lettuce to create the sandwich.
- Spoon olive mixture down center of ham; cover with bread top.
- Wrap in plastic; refrigerate at least 8 hours or overnight to blend flavors before serving.
- Cut into 2 inch slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.13 Kcal (1612 kJ) | ||
| Calories from fat | 172.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.2g | 30% | |
|---|---|---|---|
| Cholesterol | 53.18mg | 18% | |
| Sodium | 1476.25mg | 62% | |
| Potassium | 315.01mg | 7% | |
| Total Carbs | 29.55g | 10% | |
| Sugars | 4.02g | 16% | |
| Dietary Fiber | 6.57g | 26% | |
| Protein | 24.25g | 49% | |
| Vitamin C | 19.4mg | 32% | |
| Iron | 7.3mg | 41% | |
| Calcium | 570mg | 57% | |
| Amount Per 100 g | |||
| Calories | 175.89 Kcal (736 kJ) | ||
| Calories from fat | 78.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.77g | 30% | |
|---|---|---|---|
| Cholesterol | 24.29mg | 18% | |
| Sodium | 674.2mg | 62% | |
| Potassium | 143.86mg | 7% | |
| Total Carbs | 13.49g | 10% | |
| Sugars | 1.84g | 16% | |
| Dietary Fiber | 3g | 26% | |
| Protein | 11.08g | 49% | |
| Vitamin C | 8.8mg | 32% | |
| Iron | 3.3mg | 41% | |
| Calcium | 260.3mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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