Make-Ahead Picnic Loaves – Best Picnic Sandwich Recipe

Georgann Dolfay

Table of Contents Pop Kitchen NewsletterMake-Ahead Picnic LoavesIngredientsKey TagsDirectionsKitchen CounterPop Kitchen Newsletter (COURTESY TASTE OF HOME) When it comes to packing a picnic, the first question is always: what to pack. There are picnic salads, picnic sandwiches, picnic cheese platter and light bites, plus fruit, desserts and snacks. The key […]

(COURTESY TASTE OF HOME)

When it comes to packing a picnic, the first question is always: what to pack. There are picnic salads, picnic sandwiches, picnic cheese platter and light bites, plus fruit, desserts and snacks. The key to picnic success is snacks.

With so many food and drink options for an al fresco meal, narrowing down the list is tricky. Not anymore, thanks to these Make-Ahead Picnic Loaves.

Related: 30 Memorial Day Picnic Salad Ideas

Piled high with roast beef, salami, chicken or turkey and all the veggies (tomatoes, artichoke hearts, greens), it’s the ideal, transportable sammie you can make the day before, so all you have to do is fill your basket and be on your way the day of.

Pack the perfect picnic with this slice-and-serve crowd-pleaser and for more picnic ideas and recipes, try these next:

Excerpted from TASTE OF HOME AMERICAN SUMMER COOKBOOK, © 2020 by Trusted Media Brands, Inc. All rights reserved.

Make-Ahead Picnic Loaves

Ingredients

  • 2 (1 lb each) Italian bread loaves
  • 1⁄4 cup olive oil
  • 3 garlic cloves, minced
  • 2 tsp Italian seasoning, divided
  • 1⁄2 lb deli roast beef
  • 12 slices part-skim mozzarella cheese
  • 16 fresh basil leaves
  • 3 medium tomatoes, thinly sliced
  • 1⁄4 lb thinly sliced salami
  • 1 (6.5-oz) jar marinated artichoke hearts, drained and sliced
  • 1 (10-oz) pkg ready-to-serve salad greens
  • 8 oz thinly sliced deli chicken or turkey
  • 1 medium onion, thinly sliced
  • 1⁄4 tsp salt
  • 1⁄8 tsp pepper
Key Tags

Directions

  1. Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1⁄2-inch shells (save removed bread for another use).

  2. Combine 1⁄4 cup olive oil and 3 cloves minced garlic; brush inside bread shells. Sprinkle with 1 tsp Italian seasoning.

  3. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella cheese, basil leaves, tomatoes, salami, artichoke hearts, salad greens, chicken or turkey and onion.

  4. Repeat layers. Season with salt, pepper and 1 tsp Italian seasoning. Drizzle with the remaining oil mixture if desired.

  5. Replace bread tops; wrap tightly. Refrigerate at least 1 hour before slicing.

Kitchen Counter

Makes 2 loaves (12 servings each). Per slice: 1 slice: 341 cal, 18g fat (7g sat. fat), 47mg chol, 19g prot, 26g carbs, 3g sugar, 2g fiber, 991mg sodium


Next Post

No longer a stand-alone brewery, Pair With Dead Oak is transformed into an A-Town culinary standout | Flavor | San Luis Obispo

Dead Oak in downtown Atascadero sprouted new leaves with its reimagination and relaunch last month under the name Pair With Dead Oak. The brewery, which opened its doors four years ago on Entrada Avenue, has teamed up with local chef Rachel Ponce for a completely new dining experience that co-owner […]