Jayne'S Submix

Name: Jayne'S Submix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 lb. boiled ham; 1 lb. cappacola; 1 lb. genoa salami; 1/2 lb. American cheese; 1/2 lb. Provolone cheese; sliced tomatoes; sliced onions; shredded lettuce; olive oil (approximately 1/4 c.); juice of peppers (approximately 1/4 c.); 1 jar sweet cherry peppers; oregano

Eats Now Editorial Team · General

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Jayne'S Submix – a delicious recipe with ham, cappacola, genoa salami, American cheese, Provolone cheese, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 lb. boiled ham
1 lb. cappacola
1 lb. genoa salami
1/2 lb. American cheese
1/2 lb. Provolone cheese
sliced tomatoes
sliced onions
shredded lettuce
olive oil (approximately 1/4 c.)
juice of peppers (approximately 1/4 c.)
1 jar sweet cherry peppers
oregano

1
Chop the meat and cheeses and add 1 jar sweet cherry peppers. Mix with tomatoes, onions and shredded lettuce.
2
(Use as many tomatoes, onion and shredded lettuce as you want.)
3
Mix olive oil, and pepper juice and then pour over all ingredients (use your judgment on amount of liquid).
4
Sprinkle with oregano.
5
Serve with fresh rolls.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. boiled ham, 1 lb. cappacola, 1 lb. genoa salami, 1/2 lb. American cheese, and more.

Yes, Jayne'S Submix falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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