10 Ingredients
  • 1 loaf crusty bread, 9 to 12 inches in length
  • 1/4 cup sun-dried tomatoes in olive oil, drained, chopped-- 1/2 a small jar
  • 1/4 cup black pitted calamata or oil cured olives, your preference, chopped
  • 1/2 cup prepared pesto sauce
  • 1/4 pound deli sliced provolone
  • 1 jar, 16 to 18 roasted red peppers, drained
  • 1 (15-ounce) can quartered artichoke hearts in water, drained
  • 1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
  • Coarse salt and black pepper
  • Extra-virgin olive oil, for drizzling
Nutrition
621
31% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

49% 32

Saturated

36% 7

Trans

- 1

Monounsaturated

- 3

Polyunsaturated

- 2

Carbs

23% 68

Carbs (net)

- 58

Fiber

42% 10

Sugars

- 14

Sugars, added

- 0

Protein

47% 23

Cholesterol

7% 22

Sodium

62% 1497

Calcium

43% 432

Magnesium

17% 72

Potassium

12% 580

Iron

52% 9

Zinc

21% 2

Phosphorus

46% 324

Vitamin A

50% 450

Vitamin C

165% 149

Thiamin (B1)

41% 0

Riboflavin (B2)

30% 0

Niacin (B3)

40% 6

Vitamin B6

29% 0

Folate equivalent (total)

30% 120

Folate (food)

- 87

Folic acid

- 19

Vitamin B12

17% 0

Vitamin D

38% 6

Vitamin E

13% 2

Vitamin K

14% 17

Sugar alcohols

- 0

Water

- 157
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