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Capicola and Provolone in Pretzel Buns
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Capicola and Provolone in Pretzel Buns

10 Min(s)
10 Min(s) Prep
What You Need
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4 servings
Original recipe yields 4 servings
2 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
4 pretzel sandwich roll s (4 inch), split
12 slices capicola (4 oz.)
4 KRAFT Provolone Cheese Slice s
1/2 cup lightly packed arugula
1 roasted red pepper, cut into thin strips
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Let's Make It
1
Mix mayo and pesto sauce until blended; spread onto bottom halves of rolls.
2
Fill with remaining ingredients.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a roasted vegetable salad to round out the meal.
Tip 2
Special Extra
Heat panini grill. Prepare sandwiches as directed. Grill 3 min. or until cheese is melted and sandwiches are golden brown.
Tip 3
Substitute
Substitute OSCAR MAYER Pepperoni slices for the capicola.
Nutrition
Calories
480
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 1100mg
48%
Total Carbohydrates 65g
24%
Dietary Fibers 2g
7%
Sugars 10g
20%
Protein 19g
38%
Vitamin A
10%
Vitamin C
8%
Calcium
35%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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