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 Bears' Style Sub Recipe - Food.com
provolone, mortadella, italian dressing, salami, olive oil, oregano, onion, tomato, lettuce, red wine vinegar, bread
As in CHICAGO Bears. This is what we noshed on while watching them in the playoffs.
Serving Size: 1 (274) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 739.2 Calories from Fat ...
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|  Vicki's Muffaletta Sandwich Recipe - Food.com
provolone, mortadella, black olive, salami, red pepper, olive oil, olive, garlic, white vinegar, cheese, bread
Great for picnics, games, etc because there's no mayo. New Orlean's tradition.
Serving Size: 1 (294) g Servings Per Recipe: 6 AMT. PER SERVING % DAILY VALUE Calories: 961.3 Calories from F...
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Julie's Pretty Antipasto Salad Recipe - Food.com
provolone, mortadella, salami, garlic salt, pepper, chickpea, tomato, lettuce
I like to serve this salad for picnics and buffet parties with Italian dressing on the side. You can make it up a day or two ahead to save time on the big day. See my note below before you buy the del...
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| Muffuletta Pizza Recipe - Food.com
provolone, mortadella, kalamata olive, yeast, red onion, pecorino romano cheese, salami, dry cured ham, olive oil, parsley, oregano, basil, olive, spring onion, garlic, salt, parmesan cheese, mozzarella cheese, milk, water, flour
A variation of the New Orleans classic. Always requested by our guests.
Serving Size: 1 (142) g Servings Per Recipe: 12 AMT. PER SERVING % DAILY VALUE Calories: 367.8 Calories from Fat 179 g 49 % ...
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| The Classic Rhode Island Grinder Recipe - Food.com
provolone, mortadella, salami, pepperoni sausage, vegetables, olive oil, onion, tomato, lettuce, ham, red wine vinegar
Sandwiches just aren't sandwiches in R.I. They are called grinders, subs and are made on torpedo rolls. Torpedo rolls can be filled with Italian cold cuts, meatballs & peppers,or veal parmesan...
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| Almost Central Grocery Muffuletta Recipe - Food.com
provolone, mortadella, cherry pepper, salami, olive oil, parsley, oregano, caper, olive, garlic, anchovy, bread, lemon juice
Growing up in New Orleans, this sandwich was a staple. Must be consumed with a cold Barq's root beer. This recipe was printed in the Times Picayune.
Serving Size: 1 (733) g Servings Per Recipe: 2...
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