Make Ahead Picnic Deli Sandwich Recipes

MAKE-AHEAD PICNIC DELI SANDWICH

Make-Ahead Picnic Deli Sandwich image

This is one sandwich that actually tastes better if made hours in advance which makes it a perfect choice for picnics or to take to an event. The amounts listed are only a guidline, you can adjust the amounts to taste.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 loaf sourdough bread, unsliced (use about a 1-pound loaf)
1/2 cup vinaigrette dressing (purchased or homemade)
1/2 cup cucumber (chopped finely)
1 firm tomatoes (chopped finely)
2 -3 tablespoons minced chives (or use green onion)
4 ounces sliced provolone cheese (or use Swiss)
1 small green pepper, seeded and thinly slices (about 12 thin slices)
9 ounces deli turkey, thinly sliced
15 slices salami, thinly sliced
6 slices red onions (can use more)
black pepper (optional)

Steps:

Using a serrated knife horizontally slice about 1-inch off the top of the bread loaf.
Pull the soft center from bottom half of the loaf, making a shell with about 1/2-inch thick walls (reserve the soft bread for another use).
In a bowl mix the vinaigrette dressing with chopped cucumber, tomato and chives.
Brush or spoon about half of the mixture evenly over the interior of the bread shell, also spooon enough dressing on the cut side of the loaf to moisten.
Layer the cheese slices, then bell pepper slices, turkey, salami and onion in the shell.
Sprinkle with black pepper if desired.
Drizzle any remaining dressing over the filling.
Set the bread top over filling.
Wrap the sandwich in plastic wrap and chill for a minimum of 3 hours or up to 1 day.
Unwrap and slice into desired portions.

Nutrition Facts : Calories 1109.3, Fat 52.7, SaturatedFat 18.6, Cholesterol 123.9, Sodium 3297.9, Carbohydrate 112.5, Fiber 7.1, Sugar 7.8, Protein 45.8

LAYERED PICNIC LOAVES

Layered Picnic Loaves image

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

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 loaves (12 servings each).

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 341 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 991mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

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