1 Serve
71 Mins
Preheat your oven to 175°C to prepare for toasting the sub roll.
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FrenchVitamin E
2 mg / 15 mgVitamin K
57 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
122 µg / 400 µgCalcium
525 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
571 mg / 1,250 mgPotassium
781 mg / 4,700 mgSodium
1700 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
22 g / 20 gCholesterol
117 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Slice the sub roll open and layer the Genoa salami, spicy pepperoni, and Black Forest ham inside.
Place the assembled sandwich on a baking sheet and toast in the oven until the bread is crisp and the meats are warmed through.
Remove the sandwich from the oven and immediately add slices of provolone cheese so they melt slightly from the residual heat.
Top the sandwich with fresh lettuce and tomato slices, then drizzle with a small amount of olive oil and season with salt and pepper to taste.
25
g55
g18
g
French
American