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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. At least a day before serving- Cut bread in half horizontally; hollow out some of the excess bread to make room for the filling. Spread each piece of bread with equal amounts of the olive salad, including oil. | 2. Top the bottom half (over the olive salad) with layers of the meats and cheeses in any order. I like to layer a meat, then a cheese. | 3. Put the two halves together and wrap tightly. Refrigerate for several hours or preferably overnight; this allows the flavors to mingle and the olive salad to soak into the bread. I turn the loaf over several times while in fridge so the oil evenly soaks both top and bottom of sandwich. | 4. To serve- cut into serving sizes; this sandwich is so fat you may need to put toothpicks in it to hold it together! It is extremely filling; a little bit goes a long way. Easily serves 8-10 hungry people. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive salad	16	ounces		4009.7522	0.0	0.0	453.5919
loaf italian bread	1	lb		100.8667	0.0	22.44	0.5667
genoa salami	4	ounces	sliced	100.8667	0.0	22.44	0.5667
ham	4	ounces	cooked sliced	277.83	0.0	19.7656	21.3986
mozzarella cheese	4	ounces	sliced	367.4094	30.8669	15.3768	20.2642
provolone cheese	4	ounces	sliced	398.034	2.4268	29.0077	30.1871
pepperoni	4	ounces	sliced	571.2	1.3373	21.8167	52.4507

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.