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Salami Sandwich

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)116.8007
Energy (kCal)1632.004
Carbohydrates (g)8.8268
Total fats (g)125.4862
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut salami and peppers into thin strips. | 2. Coarsely chop artichoke hearts. | 3. Finely chop pepperoncini. | 4. Cut provolone into cubes. | 5. Combine salami, roasted peppers, artichokes with liquid, pepperoncini, cheese, olives, oregano and salad dressing. | 6. Cover and refrigerate for at least one hour. | 7. Cut baguette into four equal pieces and slice an opening in the middle. | 8. Remove some of the soft bread from the interior, leaving a hollow space in both top and bottom sections. | 9. Portion the marinated salami and vegetable mixture (about 1 cup each) into the bread sections. | 10. Place fresh basil leaves on top bread section. | 11. Close and tightly wrap each sandwich in plastic wrap. | 12. Chill for about 3 to 4 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hard salami 1/2 sliced 834.6110000000001 3.6287 58.7403 65.0906
    red pepper 1 jar roasted drained - - - -
    artichoke heart 1 jar marinated - - - -
    pepperoncini pepper 1/4 cup drained - - - -
    provolone cheese 8 ounces 796.068 4.8535 58.0154 60.3742
    olive 1/2 cup ripe pitted sliced - - - -
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    italian dressing caesar salad 1/4 cup - - - -
    french baguette 1 - - - -
    basil leaf 12 -15 - - - -

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



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