 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
These sandwiches can be prepared the day before and brown-bagged for lunch. The olive salad—which some consider the best part—will moisten the bread overnight. Ingredients:
1 1/2 cups bottled giardiniera, drained and chopped (about 6 ounces) |
2 tablespoons red wine vinegar |
2 tablespoons extra-virgin olive oil |
10 pimiento-stuffed manzanilla (or green) olives, chopped |
1 garlic clove, minced |
4 (2-ounce) kaiser rolls, cut in half horizontally |
4 (1/2-ounce) slices reduced-fat provolone cheese |
4 ounces skinless, boneless rotisserie chicken breast, sliced (about 1 breast) |
4 thin slices genoa salami (about 1 1/2 ounces) |
4 thin slices ham (about 2 ounces) |
Directions:
1. Combine first 5 ingredients in a bowl; mix well.
2. Layer bottom half of each roll with 1 provolone cheese slice, 1 ounce chicken, 1 salami slice, and 1 ham slice; top each portion with about 1/3 cup olive mixture and top halves of rolls. Wrap each sandwich tightly in plastic wrap; chill at least 1 hour or overnight. Remove plastic wrap; cut each sandwich in half.
|
|