16 Ingredients
  • For the Olive Salad
  • 1 cup pitted olives, preferably a mix, roughly chopped
  • 1 tablespoon minced shallots
  • 1 tablespoon minced celery
  • 1/2 cup roasted red pepper strips
  • 2 tablespoons capers, rinsed, dried, and roughly chopped
  • 2 to 3 Italian hot pickled peppers (such as pepperoncini), chopped (optional)
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly ground black pepper
  • For the Sandwich
  • 1 loaf focaccia, halved lengthwiseok
  • 4 ounces salami, thinly sliced
  • 4 ounces capicola, thinly sliced
  • 4 ounces mortadella, thinly sliced
  • 4 ounces provolone cheese, thinly sliced
Nutrition
654
33% daily value
4 servings
                                       
                                            low-​sugar
     

Fat

68% 44

Saturated

67% 13

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 5

Carbs

13% 38

Carbs (net)

- 35

Fiber

14% 3

Sugars

- 3

Sugars, added

- 0

Protein

53% 26

Cholesterol

22% 66

Sodium

80% 1929

Calcium

29% 292

Magnesium

10% 42

Potassium

8% 359

Iron

28% 5

Zinc

33% 4

Phosphorus

50% 347

Vitamin A

12% 106

Vitamin C

27% 25

Thiamin (B1)

49% 1

Riboflavin (B2)

37% 0

Niacin (B3)

38% 6

Vitamin B6

27% 0

Folate equivalent (total)

43% 172

Folate (food)

- 90

Folic acid

- 49

Vitamin B12

48% 1

Vitamin D

5% 1

Vitamin E

26% 4

Vitamin K

14% 16
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