Layered Picnic Loaves
This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Pair with soup and salad for a tasty fall meal.
Prep time:
Serving size: 2
Calories per serving: 818
Ingredients:
Serving size: 2
Calories per serving: 818
2 unsliced loaves (1 pound each) Italian breads
1/4 cup olive oil
3 garlic cloves, minced
2 teaspoons Italian seasonings, 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:
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 each: 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; wrap tightly and refrigerate at least 1 hour before slicing.
Source: tasteofhome.com
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.
Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
