Directions:
- To make olive salad: Lightly crush olives on wooden cutting board with the heel of your hand. Break up any large pieces of vegetables in giardiniera. Combine all ingredients in a large bowl with a resealable lid, making sure everything is immersed in olive oil. Stir, cover container tightly, and refridgerate at least 2 days (pref 1 week).
- To make sandwich: Half loaf of bread lengthwise. Spoon olive salad to one side. Spread olives out, breaking them into pieces with your hands and pushing into bread. Coat other side with oil.
- Layer olive-salad-laden side of bread with overlapping slices ham, mortadella, provelone, and swiss. Top with oil-coated side. Cut loaf into 4 wedges;
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18151.69 Kcal (75997 kJ) | ||
| Calories from fat | 13298.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1477.57g | 2273% | |
|---|---|---|---|
| Cholesterol | 1212.6mg | 404% | |
| Sodium | 28032.75mg | 1168% | |
| Potassium | 789.61mg | 17% | |
| Total Carbs | 808.22g | 269% | |
| Sugars | 139.16g | 557% | |
| Dietary Fiber | 89.76g | 359% | |
| Protein | 457.64g | 915% | |
| Vitamin C | 46mg | 77% | |
| Vitamin A | 3mg | 99% | |
| Iron | 32.9mg | 183% | |
| Calcium | 4829.3mg | 483% | |
| Amount Per 100 g | |||
| Calories | 625.3 Kcal (2618 kJ) | ||
| Calories from fat | 458.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.9g | 2273% | |
|---|---|---|---|
| Cholesterol | 41.77mg | 404% | |
| Sodium | 965.69mg | 1168% | |
| Potassium | 27.2mg | 17% | |
| Total Carbs | 27.84g | 269% | |
| Sugars | 4.79g | 557% | |
| Dietary Fiber | 3.09g | 359% | |
| Protein | 15.77g | 915% | |
| Vitamin C | 1.6mg | 77% | |
| Vitamin A | 0.1mg | 99% | |
| Iron | 1.1mg | 183% | |
| Calcium | 166.4mg | 483% | |
* 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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