Bring a touch of Italy to the dinner table with these peasant-style rustic bread sandwiches filled with cheese, salami, sliced prosciutto and red onions – ready in just 10 minutes!
uncut loaf (1 lb) Italian peasant-style rustic bread or ciabatta bread
cup rosemary-flavored or plain olive oil
lb hard salami, thinly sliced
lb sliced provolone cheese
lb thinly sliced prosciutto
small red onion, thinly sliced
Cut bread loaf horizontally in half. Drizzle oil over cut sides of bread.
Layer salami, cheese, prosciutto and onion on bottom of bread; add top of bread. Cut loaf into 4 pieces.
If rosemary olive oil is not available, you can make your own. In a small saucepan, warm 1 cup olive oil with 1 or 2 sprigs of washed and dried fresh rosemary for 8 to 10 minutes. Cool; discard rosemary. Pour oil into a jar with a tight-fitting lid. Store in refrigerator up to 2 weeks.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.