6 Serves
92 Mins
Using a bread knife, slice the large round loaf of bread in half horizontally.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
FrenchVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
239 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
245 mg / 1,250 mgPotassium
151 mg / 4,700 mgSodium
972 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
17 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Spread a generous layer of olive salad onto both cut sides of the bread, ensuring the oil and vinegar soak into the crumb.
Layer the mortadella, Genoa salami, capicola, and provolone cheese evenly across the bottom half of the bread.
Close the sandwich with the top half of the bread and wrap tightly in plastic wrap to press for at least one hour in the refrigerator.
Remove the plastic wrap and slice the sandwich into wedges using a serrated knife before serving.
12
g38
g5
g
French