Play up the Italian flavor even more in this riff on a hoagie by replacing the spinach with a few leaves of garden-fresh basil.

TOPPING
3/4 cup giardiniera, drained, chopped*
1/4 teaspoon dried Italian seasoning
1/8 to 1/4 teaspoon crushed red pepper

SANDWICHES
1/2 cup mayonnaise
3 tablespoons grated Parmesan cheese
1 medium garlic clove, minced
4 (6-inch) crusty hoagie or small French bread rolls
8 oz. thinly sliced dry salami
4 oz. thinly sliced fontina cheese
2 cups lightly packed fresh baby spinach
4 oz. thinly sliced provolone cheese

1. Combine all topping ingredients in small bowl.

2. Combine mayonnaise, Parmesan cheese and garlic in small bowl.

3. Split rolls lengthwise by cutting to but not through opposite sides. Spread each roll with generous 2 tablespoons mayonnaise mixture; layer with salami, fontina cheese, topping, spinach and provolone cheese.

TIP *Giardiniera is an Italian condiment of mixed pickled vegetables. It can be found near other pickles in the supermarket or in Italian grocery stores.

4 sandwiches

PER SANDWICH: 860 calories, 60.5 g total fat (21.5 g saturated fat), 37.5 g protein, 41.5 g carbohydrate, 125 mg cholesterol, 2270 mg sodium, 2.5 g fiber

VARIATION
Melted Italian Cheese Hoagies: Heat broiler. Prepare recipe as directed, except place split rolls on baking sheet. Broil 1 to 2 minutes or until lightly toasted. Top as indicated in recipe. Broil 1 to 2 minutes or until cheese is melted.