Layered Picnic Loaves Recipe
Layered Picnic Loaves Recipe photo by Taste of Home
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Layered Picnic Loaves Recipe

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5 11 19
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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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings


  • 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

Nutritional Facts

1 slice: 341 calories, 18g fat (7g saturated fat), 47mg cholesterol, 991mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 19g protein.


  1. Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use).
  2. 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.
  3. Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly in plastic wrap. Refrigerate at least 1 hour before slicing. Yield: 2 loaves (12 servings each).
Originally published as Layered Picnic Loaves in Taste of Home August/September 2000, p33

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patsycooker User ID: 4918922 226740
Reviewed May. 22, 2015

"Most requested sandwich! Thanks for the recipe!"

MarineMom_texas User ID: 31788 80324
Reviewed Aug. 9, 2014

"I made this recipe recently and both my husband and I declare it a winner. I did have to cut the recipe down for the two of us but it was delicious. We will definitely be having this sandwich again. I followed the recipe exactly except for the size. Definitely a winner. I highly recommend this recipe as a Volunteer Field Editor."

Brenda2772 User ID: 2165447 28242
Reviewed Jul. 26, 2014

"Yum! Used turkey because that's what I had; Penzey's sandwich sprinkle instead of salt and pepper."

DawnLockhart User ID: 3466471 28239
Reviewed Aug. 21, 2012

"Fantastic - I love this sandwich! Feeds a crowd and best of all it is one of the rare sandwiches that is not loaded with mayo."

lccneff User ID: 1693708 86937
Reviewed May. 4, 2012


langang User ID: 5722096 32837
Reviewed Nov. 2, 2011

"easy to make and delicious."

aquinn3 User ID: 3134394 58766
Reviewed Oct. 19, 2010

"This is great recipe to bring to a potluck! Delicious and easy to transport!"

cusxla User ID: 5332501 78805
Reviewed Aug. 4, 2010

"I have been making this every year for the past three years! Excellent sandwich!!! Keep the artichokes in the sandwich! They add a wonderful taste. Love it!"

cooks a lot User ID: 4196230 203717
Reviewed Jan. 25, 2010

"This was a great sub. I have made it twice and my family loves it (leaving out the artichoke hearts). I call it the "break the bank sub" though."

cwbuff User ID: 441425 31263
Reviewed Oct. 26, 2009

"I made this for a church picnic and my son and his friends gave it a thumbs up. I substituted thicker-sliced turkey for the chicken and used sweet onion instead of regular. I think I left out the artichokes, though. That you can make it ahead and slice it after reaching your destination makes it fuss-free and perfect for picnics."

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