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Layered Picnic Loaves

Source of Recipe

From "Taste of Home American Summer Cookbook"


Recipe Introduction

"This big sandwich is inspired by one I fell in love with at a New York deli. It's easy to make ahead of time and cart to any party, potluck, block party, or family reunion. Kids and adults alike say it's super!"

List of Ingredients

â—¦ 2 unsliced loaves (1 pound each) Italian bread
â—¦ ¼ cup olive oil
â—¦ 3 cloves garlic, minced
â—¦ 2 teaspoons Italian seasoning, divided
â—¦ ½ pound deli roast beef
â—¦ 12 slices part-skim mozzarella cheese
â—¦ 16 fresh basil leaves
â—¦ 3 medium tomatoes, thinly sliced
â—¦ ¼ pound thinly sliced salami
â—¦ 1 jar (6 ½ ounces) marinated artichoke hearts, drained and sliced
â—¦ 1 package (10 ounces) ready-to-serve salad greens
â—¦ 8 ounces thinly sliced deli chicken
â—¦ 1 medium onion, thinly sliced
â—¦ ¼ teaspoon salt
â—¦ â…› teaspoon pepper


Recipe

Cut loaves in half horizontally; hollow out tops and bottoms, leaving ½-inch shells (discard the removed bread or save it 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 the remaining oil mixture if desired. Replace bread tops; wrap tightly. Refrigerate at least one hour before slicing.

Makes 2 loaves
(12 servings each)