Giant Deli Sandwich Recipes
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 :
GIANT BACKPACKER'S SANDWICH RECIPE
A HUGE sandwich that's designed to be squished is just what you need for your family's outdoor adventure.
Provided by Diana Johnson
Categories Sandwich
Time 15m
Number Of Ingredients 9
Steps:
- Assemble the sandwich 2-6 hours before serving. Cut loaf of bread horizontally and hollow out the soft bread from both halves, leaving a shell about ¾ inch thick.
- Drain the artichoke liquid into a small bowl and add the mayonnaise, whisk well to combine. Spread all over both halves of the hollowed bread (you may not use it all).
- In the bottom half of the bread, begin to layer the tomatoes, artichokes, onions, turkey, salami, cheese and olives. Make sure to start and end with tomatoes with plenty in the middle as well! Everything should mound up pretty tall.
- Put top half of bread over the mound, and wrap the entire sandwich with plastic wrap, then put it in a large zip top plastic bag.
- When you're ready to eat, if the sandwich hasn't been smashed under other things in your backpack or cooler, place it on a hard surface and sit on it. Do NOT omit this step!
- Slice into six wedges to serve.
Nutrition Facts : Calories 333 calories, Carbohydrate 31.09 grams carbohydrates, Cholesterol 34.84 milligrams cholesterol, Fiber 1.83 grams fiber, Protein 12.95 grams protein, SaturatedFat 5.33 grams saturated fat, ServingSize 6 Servings, Sodium 569.89 grams sodium, Sugar 3.48 grams sugar
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.
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SYDNEY'S BEST NEW SANDWICHES 2021
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- The hambo at Humble Bakery, Surry Hills, $14. What a beautiful, lovingly wrapped little torpedo from the team behind Porteno and Bodega on the same block.
- The beef brisket behemoth at Mrs Palmer, Darlinghurst, $14. Unlike Humble's hambo above, this is not the kind of sandwich suited for eating in the office, unless your desk is a couch and work is watching Fast & Furious 9.
- The salad sanga at Good Ways Deli, Redfern, $14. Seriously, though, how bloody good is a salad sandwich? It might be the only food rich with school-canteen nostalgia that's actually healthy.
- The crumbed fish sambo at Fish & Lemonade, Manly, $15. This schmick Manly chipper knows what's up: slice sandwich bread lengthways, thus creating a little pocket for your ingredients to minimise spillage and increase lunch mobility.
- The De La Abuela at Maiz Mexican Street Food, Newtown, $18. The bolillo is a lot like a crusty French bread roll, but a little squatter and easier to get your mouth around.
- The pambazo chorizo at Itacate, Redfern, $18. Keeping the Mexican wave going, let's talk pambazo. Similar to a torta, but made with softer bread soaked in guajillo chilli sauce, the Mexico City specialty requires four serviettes to get through or – clutches pearls – a knife and fork.
- The chicken schnitzel choose-your-own-adventure at Calabria Panineria, CBD, $5.50. Sandwich queen Marcella Nelson-Aebi has shifted her giant schnitzel sanga skills from Malibu in Surry Hills to an unassuming new store in the laneway near Mr. Wong.
- The Philly cheesesteak at Harvey's Hot Sandwiches, Parramatta, $16. A real deal cheesesteak should probably be made with thinly sliced rib-eye rather than shaved scotch fillet, but the new Parramatta Square precinct is a long way from Philadelphia, so what the hey?
- The Al Green at Small's Deli, Potts Point, $13. Is The Lighthouse Keeper's Lunch the best name for a sandwich ever? Yes, absolutely, who is even asking?
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