Prosciutto & Provolone Hoagie with Italian Mayo Spread

For a quick lunch for those who are gluten intolerant, this delicious sandwich cannot be beat. Simply add a few chips & pickles for a fast food lunch at home. Also packs well.

Italian Mayo Spread

1 tablespoon fresh basil, finely chopped

1 tablespoon fresh oregano, finely chopped
1/4 cup Hellman's mayonnaise, or enough to mix

Hoagie1/2 bell pepper, finely chopped

2 slices onion, thinly sliced
1 baguette, UDI Gluten Free Baguette, cut in half horizontally
1 ounce Boar's Head prosciutto, very thinly sliced into four slices
1 ounce Boar's Head provolone cheese, very thinly sliced into four slices
1 Pinch salt to taste

1. To make the Italian Mayo Spread, place mayonnaise, basil & oregano in small box. Mix thoroughly & set aside.

2. To prepare Hoagie, cut baguette in half; open each half & place on cutting board with inside facing up. Using a rubber spatula, spread Italian May Spread on both sides of open baguette. Place 2 slices each of prosciutto & provolone on one side of each baguette half. Place onion slices & cup bell pepper on the other side. Close & wrap each half in a paper towel. Heat in microwave for about 30 to 45 seconds on high.

Servings: 2      Yield: 2 half sandwiches       Total Time: 16 minutes

Nutrition (per serving): 815 calories, 267 calories from fat, 29.6g total fat, 104.1mg cholesterol, 4471mg sodium, 1085.7mg potassium, 85.5g carbohydrates, 7.9g fiber, 10.4g sugar, 50.5g protein.

Recipe Type: Entree, Finger Foods, Gluten Free, Main Dish, Meat, Sandwich

Author: Dr. Jacquelyn P. Horne

Copyright: 2011

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