- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
4 servings
suggest servings
| 4 | each | onion rolls | |
| 1/4 | cup | horseradish sauce | |
| 4 | slices | salami | |
| 4 | slices | bologna | |
| 4 | slices | swiss cheese | |
| 16 | slices | pickles, dill | |
| 1/4 | cup | coleslaw |
FOR each sandwich: SPREAD roll with 1 Tbsp. horseradish sauce.
LAYER bottom half of roll with 1 slice each salami, bologna and cheese.
Top with 4 pickle slices, 1 Tbsp. coleslaw and 1 thin red onion slice and top half of roll.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 5.0g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 299mg | 12% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 8.0g | 15% |
| Vitamin A | 6% | Vitamin C | 0% | |
| Calcium | 23% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered...
Love the crispy skin. Goose meat is very very rich. A little goes a long way.
Add your comment