The Italian Salad Sandwich
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crusty ciabatta loaf packed with an Italian salad featuring cured meats, multiple cheeses, sun-dried tomatoes, and basil in a vinegar-jam dressing. It's flavorful and satisfying for picnics or casual meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup extra virgin olive oil
- 1/4 cup champagne vinegar
- 1 tablespoon fig preserves or 2 teaspoons honey
- 2 cloves garlic, grated
- 2 tablespoons fresh thyme leaves
- salt and chili flakes
- 1 loaf ciabatta bread, halved lengthwise
- 1/2 cup basil or sun-dried tomato pesto
- 1/2 cup sliced pepperoncini
- 1/2 cup fresh basil leaves
- 1/4 cup shaved parmesan
- 2 roasted red/orange peppers, sliced
- 6 slices spicy salami
- 6 slices prosciutto
- 2 ounces thinly sliced pepperoni
- 6 slices provolone cheese
- 6 slices havarti, gouda, or provolone cheese
- 3 cups baby arugula
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 5m
- Sodium
- 2229mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 257mg
- Calcium
- 477mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.