Ingredients

The following ingredients have 4 Servings
  • 5- inch (12 cm) long low FODMAP baguette or roll
  • 2 tablespoons Low FODMAP Red Wine Vinaigrette, (divided)
  • 1- ounce (30 g) Provolone cheese
  • ¾- ounce (20 g) low FODMAP hard salami, thinly sliced
  • ¾ - ounce (20 g) prosciutto, (thinly sliced)
  • Shredded crisp lettuce, (such as Romaine or Iceberg)
  • 2 black olives, (quartered)
  • 2 green olives, (quartered)
  • 2 tablespoons minced roasted red bell peppers; (optional)

Instruction

  • Slice the bread right down the center top, going almost all the way through. Press the bread open like a book, then dab a little over half the salad dressing on both cut sides of the bread. I like to use a pastry brush. Arrange cheese to cover the bread, then add meats. Crown with lettuce and olives and red pepper if using and drizzle with remaining salad dressing.
  • Sandwich is ready to serve, or wrap tight in plastic wrap and refrigerate overnight. Allow to come to room temp before serving.