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
Credit: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Recipe Summary test
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.