Turkey Antipasto Sandwich



1 Loaf (1 lb) brown and serve Italian bread

1 Jar (6 oz) marinated artichoke hearts

1 Can (2 oz) mushroom stems and pieces, drained

1 c sweet red onion, thinly sliced

1/4 c black olives, sliced

1/2 tsp Italian seasoning

1 tomato, thinly sliced

2 c lettuce, shredded


8 Slices (1 oz each) Provolone cheese


Prepare bread according to package directions.

Into a medium bowl, drain marinade from artichoke hearts.

Slice artichoke hearts into quarters. To marinade in bowl add artichoke hearts, mushrooms, onions, olives and Italian seasoning. Cover and refrigerate mixture at least 1 hour, stirring occasionally.

Cut bread in half lengthwise. Remove bread from center of top half to make a hollow space.

In the following order, fill top half of bread with marinated vegetables, top with tomato slices, lettuce, salami and cheese. Cover with bottom half and invert entire sandwich. Right side up, wrap securely. Refrigerate for several hours or overnight.

Nutrition Facts

Total Calories 350

Total Fat 16 g

Saturated Fat 7 g

Cholesterol 45 g

Sodium 1040 mg

Potassium 304 mg

Total Carbohydrates 33 g

Dietary Fiber 3 g

Sugars 5 g

Protein 18 g

% Daily Protein 8

% Daily Vitamin C 20

% Daily Calcium 30

% Daily Iron 15