Recipe Details
Ingredients
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1headred leaf lettuce, rinsed and torn
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2mediumfresh tomatoes, chopped
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1mediumred onion, chopped
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6tablespoonsolive oil
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2tablespoonswhite wine vinegar
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2tablespoonschopped fresh parsley
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2clovesgarlic, chopped
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1teaspoondried basil
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¼teaspoonred pepper flakes
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1pinchdried oregano
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½poundsliced Capacola sausage
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½poundthinly sliced Genoa salami
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¼poundthinly sliced prosciutto
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½poundsliced provolone cheese
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4submarine rolls, split
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1cupdill pickle slices
Cooking Directions
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Combine lettuce, tomatoes, and onion in a large bowl.
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Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
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Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories708 | |
| % Daily Value * | |
| Total Fat 47g |
61% |
| Saturated Fat 17g |
83% |
| Cholesterol 79mg |
26% |
| Sodium 2083mg |
91% |
| Total Carbohydrate 40g |
15% |
| Dietary Fiber 3g |
12% |
| Total Sugars 5g |
|
| Protein 29g |
58% |
| Vitamin C 13mg |
15% |
| Calcium 342mg |
26% |
| Iron 4mg |
24% |
| Potassium 504mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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