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Sunset's Pressed Italian Sandwiches

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)70.1293
Energy (kCal)1214.6737
Carbohydrates (g)76.6979
Total fats (g)68.7103
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut ciabatta in half lengthwise. Spread bottom half with tapenade. Drizzle cut side of top half with vineegar and oil. | 2. Arrange salami on top of tapenade, followed by cold cuts, prosciutto, mozzarella, red pepper, and basil. Sprinkle with pepper to taste and place top half of loaf on filling. | 3. Wrap sandwich thoroughly with plastic wrap. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a large pot or six-pack of soda). Let sit 30 minutes to 2 hours. Unwrap, cut into eighths, and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ciabatta 1 loaf 75.65 0.0 16.83 0.425
    tapenade black green 1/2 cup store-bought 75.65 0.0 16.83 0.425
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    extra virgin olive oil 2 tablespoons 75.65 0.0 16.83 0.425
    genoa salami 1/4 lb sliced 75.65 0.0 16.83 0.425
    cold 1/4 lb sliced cut 375.3549 9.4349 22.2945 27.7377
    prosciutto 3 ounces sliced 75.65 0.0 16.83 0.425
    mozzarella cheese 8 ounces sliced 734.8188 61.7339 30.7535 40.5284
    red bell pepper 1 roasted chopped 75.65 0.0 16.83 0.425
    basil 6 leaves 0.69 0.0795 0.0945 0.0192
    black pepper ground - - - -

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



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