Recipe from Better Homes and Gardens
Pickled vegetables and olives are the trademarks of this New Orleans classic. This hearty sandwich is great for tailgating or football-themed parties at home.
Servings: 6 to 8
Total Time: 20 mins
see savings1 16 ounce jarpickled mixed vegetables (1-1/2 cups)
see savings1/4 cupchopped pimiento-stuffed green olives and/or pitted ripe olives, drained
see savings1clove garlic, minced
see savings1 tablespoonolive oil or salad oil
see savings19-inch round loaf unsliced Italian bread
see savings6 ouncesthinly sliced lower-sodium cooked ham
see savings4 ouncessliced provolone cheese
see savings4 ouncesthinly sliced salami
see savingsBlack pepper
To reduce sodium by 200 mg per serving, omit pickled vegetables; substitute 1-1/2 cups chopped assorted fresh vegetables, such as broccoli, carrot, celery, and sweet peppers. Add 2 tablespoons lemon juice in place of reserved liquid and an additional 1 tablespoon oil.
Per Serving: cal. (kcal) 476, Fat, total (g) 21, chol. (mg) 43, sat. fat (g) 7, carb. (g) 49, fiber (g) 1, pro. (g) 23, vit. C (mg) 8, sodium (mg) 1776, calcium (mg) 172, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet