ITALIAN SUBMARINE SANDWICH

Italian Submarine Sandwich image

I first sampled this at a dinner where it was served as an appetizer, and I almost didn't have room for the main course! Since then, it's become our family's standard sandwich.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 12

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Ingredients

2 jars (2 ounces each) diced pimientos, drained
1 can (4-1/4 ounces) chopped ripe olives
2/3 cup chopped pimiento-stuffed olives
1/2 cup olive oil
1/2 cup minced fresh parsley
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon pepper
1 loaf (1 pound) unsliced Italian bread
1/3 pound thinly sliced fully cooked ham
1/3 pound thinly sliced Genoa salami
1/3 pound thinly sliced provolone cheese

Steps:

In a jar with tight-fitting lid, combine the first eight ingredients; cover and shake well. Refrigerate for at least 12 hours. , Cut bread in half lengthwise; hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Drain 2 tablespoons liquid from olive mixture; spread on the inside of bread top. Spoon 1 cup olive mixture evenly into bottom of bread shell. , Layer with ham, salami and cheese; spread with remaining olive mixture. Replace bread top. Slice into serving-size pieces.

Nutrition Facts : Calories 631 calories, Fat 41g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 1875mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.