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Buffet Sandwich

 Buffet Sandwich
"The first time I took this beautiful sandwich 'centerpiece' to a church potluck, it disappeared so fast, I was sorry I hadn't brought two," says Margaret Rhodes of Coaldale, Alberta. "I have often added sliced tomatoes to it."
10 ServingsPrep: 50 min.


  • 1 loaf unsliced French bread (1 pound)
  • 3 to 4 tablespoons mayonnaise
  • 2 tablespoons butter, softened
  • 1 tablespoon prepared mustard
  • 10 lettuce leaves
  • 5 thin slices deli ham, halved
  • 5 slices pimiento loaf, halved, optional
  • 10 slices salami
  • 5 slices Swiss cheese, halved
  • 5 slices part-skim mozzarella cheese, halved
  • 10 thinly sliced red or green bell pepper rings


  • Cut bread into 22 slices, leaving slices attached at the bottom. Cut
  • off and discard the end pieces. In a small bowl, combine the
  • mayonnaise, butter and mustard until blended. Spread over every
  • other slice of bread.
  • Between the slices spread with mayonnaise mixture, place a lettuce
  • leaf, the meats, cheeses and one pepper ring. To serve, cut
  • completely through the loaf, forming sandwiches. Yield: 10 servings.