Print Options:

Picnic Deli Sandwich





Yields
Makes 6 servings

This meal-scale sandwich not only is easy to transport but also gets better if made up to 1 day ahead. Sunset reader Audrey Thibodeau often takes it to summer picnics and Super Bowl parties.

 1 loaf (1 lb.; about 4 1/2 in. wide, 14 to 16 in. long) sourdough bread
 1/2 cup vinaigrette-style salad dressing, homemade or purchased
 1/2 cup finely chopped cucumber
 1/2 cup finely chopped tomato
 2 tablespoons thinly sliced chives or green onion
 3 to 4 ounces thin-sliced Swiss cheese
 12 thin green bell pepper rings, seeds removed
 6 ounces to 9 ounces thin-sliced cooked turkey breast
 12 pieces thin-sliced salami (about 3 oz. total)
 3 thin red onion slices, separated into rings
Step 1
1

With a serrated knife, horizontally slice 1 inch off the top of the loaf. Pull soft center from bottom half of loaf, making a shell with 1/2-inch-thick walls. Reserve soft bread for other uses.

Step 2
2

In a bowl, mix vinaigrette dressing, cucumber, tomato, and chives. Brush or spoon about half the dressing evenly over interior of the hollowed shell. Also spoon enough dressing on cut side of loaf top to moisten.

Step 3
3

Layer cheese, bell pepper, turkey, salami, and onion in shell. Drizzle remaining dressing over filling. Set bread top over filling. Wrap sandwich in foil or plastic wrap and refrigerate at least 3 hours or up to 1 day.

Step 4
4

Unwrap; cut into equal portions.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories394
% Daily Value *
Total Fat 13g17%

Saturated Fat 5.1g26%
Cholesterol 48mg16%
Sodium 970mg43%
Total Carbohydrate 44g16%

Dietary Fiber 2.6g10%
Protein 23g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.