Italian GrinderdownloadEmail This Post

Italian Grinder

Prep: 30 minutes • Serves: 6

5ounces pitted Kalamata and/or green olives, drained and each cut lengthwise in half (about ¾ cup) (Busch’s Deli Antipasto Bar)
3/4cup Mt. Olive hot and/or mild banana pepper rings, drained
3tablespoons Italian salad dressing
6hoagie buns
6tablespoons mayonnaise
12slices Genoa salami (Busch’s Deli Dept.)
6slices prosciutto (Busch’s Deli. Dept.)
6slices provolone cheese, cut in half (Busch’s Deli. Dept.)
6 thin slices ham (Busch’s deli dept.)
6slices mozzarella cheese, cut in half (Busch’s Deli. Dept.)
3medium on-the-vine tomatoes, each cut into 6 slices) (Busch’s Produce Dept.)
1small red onion, thinly sliced (about 1 cup) (Busch’s Produce Dept.)
1/8medium head iceberg lettuce, thinly sliced (about 1-1/2 cups) (Busch’s Produce Dept.)
6pimento-stuffed queen olives (optional) (Busch’s Deli Antipasto Bar)
6toothpicks (optional)

1. In medium bowl, combine olives, banana peppers and dressing. Slice buns completely in half. On bottom half of each bun, spread 1 tablespoon mayonnaise. Over mayonnaise, layer 2 slices salami, 1 slice prosciutto, 2 pieces provolone, 1 slice ham, 2 pieces mozzarella, 3 slices tomato, onion, olive mixture and lettuce.

2. Garnish sandwiches with pimento-stuffed olive secured with toothpicks, if desired. Serve with Xochitl (so’ cheel) Tortilla Chips and Mt. Olive Pickles

Approximate nutritional values per serving:
760 Calories, 46g Fat (15g Saturated), 78mg Cholesterol, 2176mg Sodium, 48mg Carbohydrates, 4g Fiber, 31g Protein