Antipasto Sandwich Recipe
Ingredients
| Cooked lean roast beef | 12 Ounce, thinly sliced | |
| Italian dressing | 1⁄2 Cup (8 tbs) | |
| Vienna bread loaf | 8 Ounce, unsliced | |
| Chopped ripe olives | 2 Tablespoon | |
| Boston lettuce leaves | 6 | |
| Tomato slices | 6 Medium, cut 0.25 inch thick | |
| Onion | 6 , cut 1/8 inch thick | |
| Green bell pepper | 6 , cut 0.25 inch thick | |
| Provolone cheese slice | 4 Ounce (6 Slices) |
Nutrition Facts
Serving size
Calories 462 Calories from Fat 170
% Daily Value*
Total Fat 19 g30%
Saturated Fat 6.3 g31.3%
Trans Fat 0 g
Cholesterol 59.2 mg19.7%
Sodium 761.3 mg31.7%
Total Carbohydrates 47 g15.5%
Dietary Fiber 6.6 g26.6%
Sugars 14.3 g
Protein 28 g56.6%
Vitamin A 50.3% Vitamin C 247%
Calcium 19.3% Iron 8.3%
*Based on a 2000 Calorie diet
Directions
Add 1/3 cup of the dressing, turning to coat beef.
Close bag securely; marinate in refrigerator 1-2 hours.
Cut bread lengthwise in half.
Combine remaining dressing and olives; spoon over bottom half of bread.
To assemble, place lettuce, tomato, onion, green pepper and cheese in layers on bottom half of bread.
Remove beef from marinade; arrange over cheese.
Cover with top half of bread.
To serve, cut into slices.
Chef
