Lunch In The Vineyard

1. Brush one side of all pieces of bread with 1/4 cup EVOO and vinegar. Salt and pepper.

2. Place artichoke hearts on cutting board and flatten using broad side of a knife.

3. Assemble sandwiches using artichoke hearts, gorgonzola, escarole.

4. Brush the outside of sandwiches with remaining olive oil.

5. Cook until done by preferred method.

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Nutrient	Quantity
Total fats	10.092 g
Protein	69.5157 g
Carbohydrates	129.8579 g
Energy	913.4075 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3154 g
Water	560.6309 g
Aspartic acid	1.2747 g
Calcium, Ca	596.1079 mg
Lutein + zeaxanthin	117.8105 g
Fiber, total dietary	16.2255 g
Carotene, beta	3400.7825 g
Niacin	13.9503 mg
Vitamin A, RAE	350.1552 g
Arginine	0.9312 g
Riboflavin	1.2278 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	7.6401 g
Sodium, Na	1532.4403 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0656 g
Total lipid (fat)	10.092 g
Manganese, Mn	2.3488 mg
Fructose	0.0013 g
Proline	2.5797 g
Fatty acids, total saturated 16:0	0.3211 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0001 g
Choline, total	228.6383 mg
Sugars, total	8.3017 g
Serine	1.1598 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.0872 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.4369 mg
Selenium, Se	103.9882 g
Ash	11.2311 g
Fatty acids, total saturated 18:1 undifferentiated	2.0988 g
Pantothenic acid	3.3932 mg
Phenylalanine	1.1888 g
Copper, Cu	1.2952 mg
Betaine	0.0512 mg
Thiamin	1.5848 mg
Retinol	68 g
Methionine	0.414 g
Iron, Fe	12.5121 mg
Carbohydrate, by difference	129.8579 g
Phosphorus, P	723.3005 mg
Folate, total	726.4977 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	0.115 g
Alanine	0.8561 g
Cholesterol	113.3333 mg
Valine	1.0795 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	3.3818 g
Glycine	0.8983 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.0137 g
Zinc, Zn	6.412 mg
Isoleucine	0.9993 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	3.97 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	1.7494 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	5896.2119 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	997.6977 g
Tryptophan	0.2625 g
Vitamin C, total ascorbic acid	9.9745 mg
Phytosterols	0.529 mg
Folic acid	386.4 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.709 g
Vitamin B-12	2.2667 g
Vitamin K (phylloquinone)	639.748 g
Fatty acids, total saturated	0.4219 g
Histidine	0.5151 g
Fatty acids, total monounsaturated	2.1645 g
Threonine	0.7274 g
Folate, food	340.0977 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	3.0353 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	150.7125 mg
Lysine	0.6482 g
Potassium, K	1533.786 mg
Cystine	0.491 g
Fluoride, F	20.2966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Extra virgin olive oil	0.25 cup	201.7333	0	1.1333
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
red wine vinegar	1 tablespoon	2.831	0.0402	0
artichoke heart	8 ounces	201.7333	0	1.1333
escarole	2 cups	57	9.21	0.54
italian bread	8 slices	650.4	120.24	8.4
gorgonzola	4 ounces	201.7333	0	1.1333