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Antipasto Sandwich Recipe
|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)|
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 mg
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
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.