Take Along Italian Subs
Prep
15m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Italian Subs
| 2 loaves ciabatta bread |
| 1/2 cup Basalmic Vinagrette Dressing (search our site to find the recipe!) |
| 12 ounces sliced provolone |
| 1 pound smoked ham thinly sliced |
| 8 ounces Genoa Salami, thinly sliced |
| 8 ounces prosciutto or capicola, thinly sliced |
| 1 12 ounce jar roasted red peppers, drained |
| 2 cups lettuce, shredded |
| 2 medium tomatoes, thinly sliced |
| 1 tsp dried oregano |
Take Along Italian Subs Directions
- Slice the bread lengthwise and open it up like a book.
- Brush the bottom halves of the bread with some of the vinaigrette.
- Layer half of the provolone over the bottom half of both sandwiches.
- Layer on the ham, salami, and prosciutto, folding the sliced meats to build volume into the sandwiches.
- Top with the peppers, lettuce, tomatoes, and oregano.
Drizzle with the remaining vinaigrette and then top with the other half of the provolone and the bread. Wrap the sandwiches in wax paper or foil.- To serve, unwrap and slice them into quarters on a diagonal.
Nutrition facts
Per Serving
| Kcal: | 1221 kcal |
| Fibers (g): | 9.3g |
| Sodium (mg): | 3598mg |
| Carbs: | 160.8g |
| Sugar (g): | 18.1g |
| Fat: | 44.3g |
| Saturated fat (g): | 15.6g |
| Cholesterol: | 116mg |
| Proteins: | 56.9g |
