Layered Picnic Loaves Recipe

Ingredients

• 2 unsliced loaves (1 pound each) Italian bread
• 1/4 cup Crisco® Extra Virgin Olive Oil or Canola Oil
• 3 garlic cloves, minced
• 2 teaspoons Italian seasoning, divided
• 1/2 pound deli roast beef
• 3/4 pound sliced mozzarella cheese
• 16 fresh basil leaves
• 3 medium tomatoes, thinly sliced
• 1/4 pound thinly sliced salami
• 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
• 1 package (10 ounces) ready-to-serve salad greens
• 8 ounces thinly sliced deli chicken
• 1 medium onion, thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

• Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use).
• Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of the roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning.
• Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly in plastic wrap. Refrigerate for at least 1 hour before slicing. Yield: 2 loaves (12 servings each).

Layered Picnic Loaves published in Taste of Home August/September 2000, p33