Directions:
- 1. To make the olive salad, combine the red pepper, olives, olive oil, and parsley, anchovies, oregano and lemon juice. Allow to marinate.
- 2. Cut the bread horizontally in half and remove some of the bread to create a hollow, if necessary,.
- 3. Drain the olive salad, reserving the oil brush the interior of the bread with the oil.
- 4. Arrange the olive salad, greens, tomato, meats and cheese inlayers on the bottom of the bread, finishing with a layer of olive salad.
- 5. Place on the top of the sandwich and wrap tightly with plastic wrap and refrigerate for several hours.
- 6. Cut into wedges and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 617.05 Kcal (2583 kJ) | ||
| Calories from fat | 509.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.59g | 87% | |
|---|---|---|---|
| Cholesterol | 61.8mg | 21% | |
| Sodium | 1890.51mg | 79% | |
| Potassium | 297.5mg | 6% | |
| Total Carbs | 7.78g | 3% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 21.02g | 42% | |
| Vitamin C | 39.8mg | 66% | |
| Iron | 9.1mg | 50% | |
| Calcium | 272.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 225.7 Kcal (945 kJ) | ||
| Calories from fat | 186.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.7g | 87% | |
|---|---|---|---|
| Cholesterol | 22.61mg | 21% | |
| Sodium | 691.5mg | 79% | |
| Potassium | 108.82mg | 6% | |
| Total Carbs | 2.84g | 3% | |
| Sugars | 1.16g | 13% | |
| Dietary Fiber | 0.99g | 11% | |
| Protein | 7.69g | 42% | |
| Vitamin C | 14.6mg | 66% | |
| Iron | 3.3mg | 50% | |
| Calcium | 99.8mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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