Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.


4 servings (serving size: 2 sandwich halves)

Recipe from

Cooking Light

Nutritional Information

Calories 352
Fat 16.9 g
Satfat 4.5 g
Monofat 9.1 g
Polyfat 2 g
Protein 22.2 g
Carbohydrate 27.1 g
Fiber 1.2 g
Cholesterol 47 mg
Iron 2.7 mg
Sodium 947 mg
Calcium 166 mg


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)


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.