Giant Backpackers Sandwich Recipes

GIANT PICNIC SANDWICH

Steps:

• Cut bread in half horizontally.
• Spread half of the dressing on bottom.
• Top with half of the lettuce.
• Layer with cucumber, green pepper, onion, cheese, meats and tomato.
• Top with remaining lettuce.
• Spread remaining dressing on top half before covering the bottom.
• Cut into 8 wedges.

GIANT DELI SANDWICH

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.

PORTABLE HIKING SANDWICH

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.