Directions:
- Cut salami and peppers into thin strips.
- Coarsely chop artichoke hearts.
- Finely chop pepperoncini.
- Cut provolone into cubes.
- Combine salami, roasted peppers, artichokes with liquid, pepperoncini, cheese, olives, oregano and salad dressing.
- Cover and refrigerate for at least one hour.
- Cut baguette into four equal pieces and slice an opening in the middle.
- Remove some of the soft bread from the interior, leaving a hollow space in both top and bottom sections.
- Portion the marinated salami and vegetable mixture (about 1 cup each) into the bread sections.
- Place fresh basil leaves on top bread section.
- Close and tightly wrap each sandwich in plastic wrap.
- Chill for about 3 to 4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1034.04 Kcal (4329 kJ) | ||
| Calories from fat | 691.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.78g | 118% | |
|---|---|---|---|
| Cholesterol | 169.61mg | 57% | |
| Sodium | 4365.47mg | 182% | |
| Potassium | 720.62mg | 15% | |
| Total Carbs | 27.74g | 9% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 59.28g | 119% | |
| Vitamin C | 16.9mg | 28% | |
| Iron | 7.3mg | 41% | |
| Calcium | 921.9mg | 92% | |
| Amount Per 100 g | |||
| Calories | 269.7 Kcal (1129 kJ) | ||
| Calories from fat | 180.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.03g | 118% | |
|---|---|---|---|
| Cholesterol | 44.24mg | 57% | |
| Sodium | 1138.63mg | 182% | |
| Potassium | 187.96mg | 15% | |
| Total Carbs | 7.24g | 9% | |
| Sugars | 0.84g | 13% | |
| Dietary Fiber | 0.78g | 12% | |
| Protein | 15.46g | 119% | |
| Vitamin C | 4.4mg | 28% | |
| Iron | 1.9mg | 41% | |
| Calcium | 240.5mg | 92% | |
* 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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