Servings:8 | Calories:163 | Total Fat:12g | Chol:17mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 4g
20 %
Total Carb 8g
3 %
Fiber 1g
4 %
Sugars 1g
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Cholesterol 17mg
6 %
Sodium 554mg
23 %
Protein 7g
13 %
Calories:
40% Others combined
21% Bread
19% Extra-virgin olive oil
18% Mortadella
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
3 cups bread cubes 2 tablespoons extra-virgin olive oil 2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 tablespoons brine from the jar 3/4 cup fresh basil leaves, torn 1/2 cup sliced pitted Cerignola olives (black and green) 1/2 cup chopped jarred Peppadew peppers 1 large head romaine lettuce, shredded 2 ounces sliced mortadella, cut into thin strips 2 ounces sliced prosciutto, cut into thin strips 1 ounce sliced capicola, cut into thin strips 1 ounce sliced Genoa salami or hot soppressata, cut into thin strips 1 2 ounce piece aged provolone, shaved with a vegetable peeler
Directions : View recipe directions on foodnetwork.com
