Directions:
- Split the bread in half lengthwise. Top the bottom half with the mortadella, capicola, salami, prosciutto and provolone.
- Toss the giardiniera in a bowl with the olives, peppers and olive oil. Tear out the soft center of the top bread half to make a shell. Pack the lettuce into the center of the bread and top with the giardiniera mixture. Carefully put the two sandwich halves together, pressing to keep the filling inside. Secure with small skewers and cut into pieces.
- Photograph by Con Poulos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 901.63 Kcal (3775 kJ) | ||
| Calories from fat | 531 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59g | 91% | |
|---|---|---|---|
| Cholesterol | 117.29mg | 39% | |
| Sodium | 4460.86mg | 186% | |
| Potassium | 510.39mg | 11% | |
| Total Carbs | 46.03g | 15% | |
| Sugars | 6.29g | 25% | |
| Dietary Fiber | 4.72g | 19% | |
| Protein | 43.55g | 87% | |
| Vitamin C | 14.6mg | 24% | |
| Vitamin A | 1.4mg | 46% | |
| Iron | 3.9mg | 22% | |
| Calcium | 292.5mg | 29% | |
| Amount Per 100 g | |||
| Calories | 71.27 Kcal (298 kJ) | ||
| Calories from fat | 41.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 91% | |
|---|---|---|---|
| Cholesterol | 9.27mg | 39% | |
| Sodium | 352.59mg | 186% | |
| Potassium | 40.34mg | 11% | |
| Total Carbs | 3.64g | 15% | |
| Sugars | 0.5g | 25% | |
| Dietary Fiber | 0.37g | 19% | |
| Protein | 3.44g | 87% | |
| Vitamin C | 1.2mg | 24% | |
| Vitamin A | 0.1mg | 46% | |
| Iron | 0.3mg | 22% | |
| Calcium | 23.1mg | 29% | |
* 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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