| 12 ounces Italian bread, cut in half lengthwise |
12 oz |
$0.19 per ounce
|
$2.28 |
| Dressing |
1 dressing |
n/a
|
|
| 1 tablespoon Dijon mustard |
1 tbsp |
$2.69 per 8 ounces
|
$0.18 |
| 1 tablespoon fresh, chopped rosemary or 1 teaspoon dried rosemary leaves, crumbled |
1 tbsp |
$2.59 per 1 1/4 ounces
|
$0.24 |
| 2 medium garlic cloves, minced |
2 garlic cloves |
$4.00 per pound
|
$0.05 |
| 1/8 teaspoon dried pepper flakes, optional |
1/8 tsp |
$7.99 per 16 ounces
|
$0.00 |
| 1/2 cup chopped, fresh basil or 2 1/2 tablespoons dried basil leaves. |
1/2 cup |
$2.59 per cup
|
$1.29 |
| Filling |
1 filling |
n/a
|
|
| 1 cup thinly sliced leftover cooked turkey or chicken (about 5 ounces) |
1 cup |
$5.60 per pound
|
$2.92 |
| 1 large tomato, thinly sliced |
1 tomato |
$1.99 per pound
|
$0.80 |
| 4 slices Monterey Jack cheese with peppers, provolone, or mozzarella (about 3 ounces total) |
4 slices |
n/a
|
|
| Total Recipe |
$7.77 |
Suggestions?