Taste of Home
Layered Picnic Loaves
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 2 loaves (12 servings each).
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
Ingredients
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2 unsliced loaves (1 pound each) Italian bread
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1/4 cup olive oil
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3 garlic cloves, minced
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2 teaspoons Italian seasoning, divided
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1/2 pound deli roast beef
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12 slices part-skim mozzarella cheese (1 ounce each)
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16 fresh basil leaves
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3 medium tomatoes, thinly sliced
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1/4 pound thinly sliced salami
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1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
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1 package (10 ounces) ready-to-serve salad greens
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8 ounces thinly sliced deli chicken
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1 medium onion, thinly sliced
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use).
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2.
Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning.
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3.
Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.
Nutrition Facts
1 slice: 341 calories, 18g fat (7g saturated fat), 47mg cholesterol, 991mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 19g protein.
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