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Recipe Name: Antipasta Salad Sandwich Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Sourdough rounds
1/4 Cup(s) Dijon mustard
1/2 Pound(s) Genoa salami - sliced
1/2 Pound(s) Jack cheese - sliced
1/4 Cup(s) Olive oil
2 Cup(s) Roasted red peppers
1/2 Cup(s) Goat cheese
1/2 Cup(s) Mayonnaise
1/2 Pound(s) Proscuitto - sliced
1/2 Pound(s) Mortadella - sliced
2 Cup(s) Arugula or spinach leaves
Directions: Preheat oven to 350 degrees. To create a crispy crust on
the bread, place the rounds into the oven for 10 minutes. Remove bread
and cut each bread horizontally into four rounds, therefore creating a
3 layer sandwich. Starting from the bottom of each bread, spread the
dijon mustard on the bottom of the layers. Top the mustard with the
salami and jack cheese. Place the next bread layer on top. Brush the
next bread layer with the olive oil. Top with the roasted peppers and
goat cheese. Top with the next bread layer. For final layer, spread
the round with the mayonnaise. Top with the proscuitto, mortadella and
arugula or spinach leaves. Place the top bread layer on and wrap the
whole sandwiches tightly in plastic wrap. Place in refrigerator for
one hour. To serve, cut the sandwich, like you would a pie into 8
wedges. Serves 16. Converted by MC_Buster. Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 3597
Calories From Fat: 2619
Total Fat: 294.2g
Cholesterol: 588.5mg
Sodium: 12026.8mg
Potassium: 1853.8mg
Carbohydrates: 63.6g
Fiber: 6.2g
Sugar: 10g
Protein: 176.9g

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