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Layered Picnic Loaves Recipe

Layered Picnic Loaves Recipe

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 YIELD:12 servings

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

  • 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).

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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.