Ingredients
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1 head red leaf lettuce, rinsed and torn
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2 medium fresh tomatoes, chopped
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1 medium red onion, chopped
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6 tablespoons olive oil
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2 tablespoons white wine vinegar
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2 tablespoons chopped fresh parsley
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2 cloves garlic, chopped
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1 teaspoon dried basil
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¼ teaspoon red pepper flakes
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1 pinch dried oregano
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½ pound sliced Capacola sausage
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½ pound thinly sliced Genoa salami
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¼ pound thinly sliced prosciutto
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½ pound sliced provolone cheese
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4 submarine rolls, split
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1 cup dill pickle slices
Directions
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Combine lettuce, tomatoes, and onion in a large bowl.
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Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
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Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.
Nutrition Facts (per serving)
| 708 | Calories |
| 47g | Fat |
| 40g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 708 | |
| % Daily Value * | |
| Total Fat 47g | 61% |
| Saturated Fat 17g | 83% |
| Cholesterol 79mg | 26% |
| Sodium 2083mg | 91% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 3g | 12% |
| Total Sugars 5g | |
| Protein 29g | 58% |
| Vitamin C 13mg | 15% |
| Calcium 342mg | 26% |
| Iron 4mg | 24% |
| Potassium 504mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
