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How to Make Flan
Peruvian Arroz con Pollo
Italian Country Sandwich
italian country sandwich
uncut loaf (1 pound) Italian peasant-style rustic bread or ciabatta bread
cup rosemary-flavored or plain olive oil
pound hard salami, thinly sliced
pound sliced provolone cheese
pound thinly sliced prosciutto
small red onion, thinly sliced
Cut bread loaf horizontally in half. Drizzle oil over cut sides of bread.
Layer salami, cheese, prosciutto and onion on bottom of bread; add top of bread. Cut loaf into 4 pieces.
To serve this sandwich warm, wrap in aluminum foil and place on a hot grill or in a hot oven for 6 to 8 minutes until hot.
If rosemary olive oil is not available, you can make your own. Warm 1 cup olive oil with 1 or 2 sprigs of washed and dried fresh rosemary in a small saucepan for 8 to 10 minutes. Cool; discard rosemary. Pour oil into a jar with a tight-fitting lid. Store in refrigerator up to 2 weeks.
This sandwich is easy to make for a crowd. Just double or triple the ingredients.
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2012 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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