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Layered Picnic Loaves

 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


  • 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


  • 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;

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Layered Picnic Loaves (continued)

Directions (continued)

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