Ingredients
30 servings
Artisan Rolls
24.0
whole
Romaine
6.0
head(s)
Ham (deli)
4.0
pound(s)
Salami - Genoa
1.0
pound(s)
Pepperoni Slices
1.0
package(s)
Provolone slices
2.0
package(s)
Red Onion
1.0
whole
Tomatoes
5.0
whole
Marinated Artichoke hearts
2.0
jar(s)
Red Bells Roasted
1.0
jar(s)
Pepperoncini (sliced)
1.0
jar(s)
Garbanzo beans (15 oz)
2.0
can(s)
Olives - Kalamata
2.0
cup(s)
Parmesan (Shredded)
2.0
cup(s)
Salt (to taste)
1.0
teaspoon(s)
Pepper (to taste)
1.0
teaspoon(s)
Extra Virgin Olive Oil
1.0
cup(s)
Red Wine Vinegar
1.0
jar(s)
Watermelon (mini)
2.0
whole
Small cookies
50.0
whole
Chips
1.0
bag(s)
Jam (Raspberry)
0.3
jar(s)
Peanut Butter
0.3
jar(s)
Whole Wheat Bread Loaf
0.5
whole
La Croix/ Soda
27.0
can(s)
Lemonade (Dry)
10.0
ounce(s)
Dietary Restrictions
Pork
Dairy
Poultry
Recipe Instructions
NEW RECIPE - Italian sandwich OR chop-chop salad
Drain and chop artichoke hearts, garbanzo beans.
Slice tomatoes, romaine
Slice thin red onion
Platter - ham, salami, pepperoni & provolone, tomatoes & onions
Rolls for sandwich makers
Large bowl for Romaine
Medium & small bowls for beans, artichoke hearts, roasted reds, tomatoes, olives, and parm cheese
Serve with Red Wine Vinegar & Extra Virgin Olive Oil + salt & pepper