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Layered Picnic Loaves

This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. -Marion Lowery, Medford, Oregon

12 ServingsPrep: 15 min. + chilling

Ingredients

2 unsliced loaves (1 pound each) Italian bread
1/4 cup olive oil
3 garlic cloves, minced
2 teaspoons Italian seasoning, divided
1/2 pound deli roast beef
12 slices part-skim mozzarella cheese (1 ounce each)
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;

2 of 2

Layered Picnic Loaves (continued)

Directions (continued)

wrap tightly in plastic wrap. Refrigerate at least 1 hour before
slicing. Yield: 2 loaves (12 servings each).

Nutrition Facts: 1 serving (1 slice) equals 341 calories, 18 g fat (7 g saturated fat), 47 mg cholesterol, 991 mg sodium, 26 g carbohydrate, 2 g fiber, 19 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.