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Nutrition Facts
Serving Size 293 g
(Approx. 2 Servings)
Amount Per Serving
Calories 830 Calories From Fat 410
% Daily Value*
Total Fat 45 g 39%
Saturated Fat 20 g 100%
Trans Fat 0.0 g
Cholesterol 150 mg 50%
Sodium 2870 mg 120%
Total Carbohydrate 54 g 18%
Dietary Fiber 0 g 0%
Sugars 5 g
Protein 50 g
Vitamin A 15% Iron 15%
Vitamin C 2% Calcium 60%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Italian Slam
Prep Time
8 minutes
Cook Time
6 minutes
Total Time
14 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

1 1/2 Tbsp H-E-B Garlic Butter
4 rosemary sourdough golden grain, sliced 1-inch thick
18 sliced pepperoni
1 Oz Havarti
1 Oz fresh basil
8 Oz prosciutto slices
8 Oz sliced mozzarella
8 Oz sliced sopressatta
8 Oz sliced provolone cheese
2 Tbsp sun dried tomato tapanade
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Instructions

1
Spread garlic butter onto thick sliced rosemary bread.
2
Turn and begin adding meat and cheese starting with pepperoni, then Havarti cheese with basil to cover.
3
Next layer add 2 slices prosciutto, top with mozzarella and basil.
4
Add 3 slices of sopressata, top with provolone and basil.
5
Repeat with all meat and cheese until used.
6
Spread with tapanade and top with sliced buttered bread.
7
Heat sauté pan or grill to medium-high and place sandwich.
8
Cook on both sides until lightly browned.
9
Chef's Note: May finish sandwich in a 350°F oven to melt faster.

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