RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6329
| View Recipe |
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| Recipe Name: |
Artichoke, Fresh Mozzarella, and Salami Sandwiches - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.89
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Round out the picnic with a green bean salad, peaches, and biscotti. |
| Comments: |
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Ingredients:
0.5 Cup tomatoes, sun dried, oil-packed drained and chopped
0.5 Cup basil, fresh chopped
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Directions:
Make 1/3 recipe of olivada.
Mix first 5 ingredients in medium bowl to blend. Season to taste with salt and pepper.
Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 tablespoons olivada. Place atop salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day. |
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| Nutrition per Serving: |
| Calories: |
913 |
Total Carbs: |
42.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
113.0 |
Fat: |
52.3 |
Protein: |
38.80 |
| Fiber: |
2.50 |
Sodium: |
1287.05 |
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