| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 12 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- One 14- to 16-ounce loaf Italian bread (from a bakery), sliced into 24 thin slices
- 1/3 cup roasted red peppers
- 1/3 pound thinly sliced salami
- 1/3 pound thinly sliced prosciutto di Parma
- 1/3 pound thinly sliced mortadella
- 1/2 cucumber, peeled if waxy, thinly sliced
- Fresh basil leaves, as needed
- 4 to 5 pickled pepperoncini, sliced
Instructions
- Stir together the oil, vinegar, oregano, salt and some pepper in a small bowl. On a work surface, spread out the bread and brush the oil and vinegar mixture onto all of the slices.
- Layer half of the bread slices with the red peppers, salami, prosciutto, mortadella, cucumber slices, basil and pepperoncini. Top with the remaining bread slices. Using a serrated knife, cut away the crusts from each sandwich. Cut each sandwich into thirds. Place them on a tray and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 252 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 29 mg |
| Sodium | 977 mg |
| Serving Size | 1 of 12 servings |
| Calories | 252 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 29 mg |
| Sodium | 977 mg |
Reviews
So tasty! The textures together are wonderful and that fresh basil makes it!
Love Reuben sandwich
These look dry and not very appetizing
wonder how long before event you can make them?
Sandwiches never get enough love as a really good food. And these are delicious enough to serve when company comes for lunch. A great mix of flavors and textures, all in one terrific bite!
These look so good and light for a summer lunch. I’ll be making these this weekend.
Delish