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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


  • 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


  • 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.

Reviews for Layered Picnic Loaves

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Reviewed May. 22, 2015

"Most requested sandwich! Thanks for the recipe!"

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."

Reviewed Jul. 26, 2014

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

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."

Reviewed May. 4, 2012


Reviewed Nov. 2, 2011

"Easy to make and delicious."

Reviewed Oct. 19, 2010

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

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!"

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."

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."

Reviewed Apr. 28, 2009

"This sandwich is really good...makes a great summer dinner."

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