GIANT PICNIC SANDWICH
I'm always looking for fun foods to prepare for company in the summer. This delicious sandwich travels well for a picnic or get-together held the same day it is made...plus it looks as good as it tastes.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Prepare hot roll mix according to package instructions. Pat or roll into a 12-in. circle; place on a greased 12-in. pizza pan. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush with milk; sprinkle with sesame seeds. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. , Cut in half horizontally; spread salad dressing on cut sides. On bottom half, layer the lettuce, ham, salami, cucumber, onion, cheese, green pepper and tomatoes. Replace top half. Refrigerate until ready to serve. Cut into wedges.
Nutrition Facts : Calories 471 calories, Fat 21g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1147mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.
GIANT SANDWICH
This lovely layered loaf from Mildred Sherrer of Bay City, Texas is definitely not your everyday sandwich. Piled high with a variety of fillings, the wedges are great for a special occasion when served warm from the oven.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Cut bread horizontally into six slices. Spread bottom slice with horseradish; top with roast beef. Place the next slice of bread over beef; spread with mayonnaise and top with Swiss cheese. Add next slice of bread; spread with mustard and top with ham. Add the next slice of bread; top with bacon and American cheese. Add next slice of bread; top with tomato and onion., Spread butter on cut side of bread top; cover sandwich. Place on a baking sheet; loosely tent with heavy-duty foil. Bake at 400° for 12-14 minutes or until heated through. Carefully slice into wedges.
Nutrition Facts :
PORTABLE HIKING SANDWICH
Forget stuffing your backpack with boring old ham and cheese or peanut butter and jelly sandwiches. A hollowed-out loaf layered with pesto, prosciutto and Parrano cheese serves four, looks great and travels easily! And it can be easily adapted with other meats and cheeses.
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the loaf of bread on a board and with a sharp knife, cut a large circle in the top of the bread, about 1-inch in from the edge, creating a ?lid?. Remove lid and pull out insides of bread from both base and lid, creating a bread ?shell?. (Reserve pulled-out bread for breadcrumbs or to feed the birds!). Spread about 2/3 of the pesto sauce over the inside of the bread base, covering as evenly as possible. Spread the remaining pesto on the underside of the bread lid. Layer 1/3 of the sliced meat in the bottom of the bread base, tucking it into the sides. Top with 1/2 of the sliced cheese, then 1/2 of the peppers, then half the tomato slices. Repeat layers, ending with the final 1/3 of the meat on top. Be sure to tuck meat, cheese, and vegetables into the sides of the bread base as well as in the center.
- Replace the bread lid so it lines up with the cut marks. Wrap the sandwich in plastic or a bandana, sealing tightly so it holds together. To serve, cut the sandwich into 4 wedges with a sharp knife.
GIANT DELI SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 4h10m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- To make this muffuletta-style deli sandwich, slice off the top third of a 12-inch round loaf of bread. Hollow out the inside of the loaf, leaving a 1/2-inch border. Fill the loaf with a mix of deli meats and cheeses (we used prosciutto, provolone, turkey, soppressata and mozzarella), fresh basil, roasted peppers and sliced tomatoes. Drizzle with vinaigrette, then replace the bread top. Wrap the sandwich tightly in plastic wrap and weight it down with a heavy skillet; refrigerate at least 4 hours or overnight, then cut into wedges.
GIANT BREAKFAST SANDWICH
Supersize your next brunch with a breakfast sandwich that's big enough for a hungry crowd. For the ultimate bite, serve the wedges drizzled with maple syrup.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 8 to 12 servings (1 large sandwich)
Number Of Ingredients 9
Steps:
- Position an oven rack in the upper third of the oven and preheat to 425 degrees F.
- Prepare enough dough for 16 biscuits according to the biscuit mix package instructions. Pat the biscuit dough into an 8-inch-wide by 1/2-inch-thick disk and transfer to a 12-inch ovenproof nonstick skillet. Brush the top of the biscuit with the cream.
- Bake on the top rack until golden and no longer wet on the inside, 25 to 30 minutes. Turn the biscuit out onto a cooling rack and wipe the skillet with paper towels.
- Form the sausage into an 11-inch circle on a piece of wax paper. Add 1 tablespoon of the oil to the cleaned skillet. Lift the sausage with the wax paper, flip it over into the skillet and carefully peel off the wax paper. Turn the heat to medium high and cook until browned on the bottom, about 5 minutes. Invert a large plate over the skillet. Using oven mitts, carefully flip the sausage onto the plate, then slide it back into the skillet to cook on the other side, about 5 minutes more. Remove to a plate.
- Wipe out the skillet with paper towels, return to medium heat and add 1 tablespoon oil. Crack the eggs one at a time into the skillet in a circle, overlapping very slightly. Once all the eggs are in, loosen the edges with a spatula. If the eggs are sticking, add up to 1 tablespoon of additional oil. Sprinkle with salt and pepper. Cover with a lid and reduce the heat to medium low. Cook until the whites are set but the yolks are still runny, 3 to 5 minutes.
- Slice the biscuit in half horizontally. Place the sausage patty on the cut side of the bottom piece, arrange the cheese slices on top of the sausage (a slight overhang is okay) and slide the hot eggs on top of the cheese. Drizzle the eggs with hot sauce and cover with the top of the biscuit. Finish with a drizzle of maple syrup or honey if desired.
4-FLAVOR GIANT SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY
Here's what you need: pancake mix, large eggs, milk, vegetable oil, large eggs, milk, salt, pepper, canadian bacon, fresh spinach, hollandaise sauce, small chicken sausage breakfast patties, american cheese, veggie burgers, cheddar cheese, bacons
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Yield 16 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425˚F (220˚C). Line 3 11x17-inch (28x43-cm) baking sheets with parchment paper.
- Make the pancake layer: In a large bowl, combine the pancake mix, eggs, milk, and vegetable oil. Whisk to combine, being careful not to overmix.
- Divide batter between 2 of the prepared baking sheets. Spread evenly and bake for 10-15 minutes, until you can poke and no batter comes out
- Make the egg layer: In a large bowl, combine the eggs, milk, salt, and pepper.
- Pour the egg mix onto the remaining prepared baking sheet. Spread evenly and bake for 10-15 minutes, until the edges are completely set.
- Line another baking sheet with 2 sheets of parchment paper.
- Arrange the Canadian bacon slices in a row at the top of the baking sheet and lay spinach on top.
- Place the chicken sausage patties in a row under the Canadian bacon and top with the American cheese slices.
- Fold the bottom part half of the parchment paper over until you reach the patties to create a "barrier" between the meat toppings and the vegetarian toppings.
- Place the vegetarian burgers on the bottom half of the baking sheet and top with the cheddar cheese.
- Reduce the oven temperature to 350˚F (180˚C) and bake the toppings for 15-20 minutes, until the meat is warmed through and the cheese has melted.
- On a cutting board, layer the sandwich starting with a pancake layer, followed by the egg layer. Arrange the bacon and other toppings in quadrants on the egg. Top the Canadian bacon and spinach with hollandaise sauce, if desired. Top with the second pancake layer.
- Slice into 16 sandwiches and serve immediately, or wrap in parchment paper and freeze in an airtight container for up to 1 month and microwave on defrost for about 5 minutes, until it is warm.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 53 grams, Fat 17 grams, Fiber 3 grams, Protein 22 grams, Sugar 14 grams
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