15 minutes
Serves 4
Ingredients:
4 Italian rolls
1/4 cup lowfat mayonnaise
1/8 cup mustard
1/2 pound prosciutto
1/2 pound salami
1/2 pound capocollo
1/2 pound provolone cheese
1 cup shredded lettuce
2 tomatoes, sliced thin
1/2 medium onion, sliced thin
4 Tbsp. olive oil
2 Tbsp. red wine vinegar
Salt and pepper
Make Dinner:
Slice each Italian roll in half lengthwise. Spread 1/2 Tbsp. mayonnaise on each side of each roll. Spread mustard on top of mayo. Layer 2 oz. of prosciutto, 2 oz. salami and 2 oz. capocollo on one side of each sandwich. Top with 2 slices of provolone cheese. On the other side of the sandwich, place 1/4 cup shredded lettuce and tomato and onion slices. In a small mixing bowl, combine oil and vinegar. Mix well. Drizzle the vegetable side of each sandwich with 1 Tbsp. oil and vinegar mixture. Sprinkle with salt and pepper to taste. Place the two sides of the sandwich together. Serve with fresh fruit such as pears or melon.