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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.

Recipe by Cooking Light September 2009

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

Recipe Summary test

Yield:
4 servings (serving size: 2 sandwich halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a bowl; mix well.

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  • 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.

Nutrition Facts

352 calories; fat 16.9g; saturated fat 4.5g; mono fat 9.1g; poly fat 2g; protein 22.2g; carbohydrates 27.1g; fiber 1.2g; cholesterol 47mg; iron 2.7mg; sodium 947mg; calcium 166mg.
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