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.

Yield: 4 servings (serving size: 2 sandwich halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 352
  • Fat: 16.9g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 9.1g
  • Polyunsaturated fat: 2g
  • Protein: 22.2g
  • Carbohydrate: 27.1g
  • Fiber: 1.2g
  • Cholesterol: 47mg
  • Iron: 2.7mg
  • Sodium: 947mg
  • Calcium: 166mg


  • 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. 1. Combine first 5 ingredients in a bowl; mix well.
  2. 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.
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