Italian Stuffed Picnic Loaf Recipes

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LAYERED PICNIC LOAVES



Layered Picnic Loaves image

This big and tasty sandwich, inspired by a New York deli, is a favorite at our football parties or any gathering. Kids and adults both say it's super.

Provided by Linda Thomas

Categories     Breads

Time 20m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 15

2 loaves unsliced Italian bread (1 lb. each)
1/4 cup olive oil or 1/4 cup vegetable oil
3 garlic cloves, minced
2 teaspoons italian seasoning, divided
1/2 lb deli roast beef
3/4 lb sliced mozzarella cheese
16 fresh basil leaves
3 medium tomatoes, thinly sliced
1/4 lb thinly sliced salami
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and sliced
1 (10 ounce) package ready-to-serve salad greens
1/2 lb roasted deli chicken
1 medium onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut loaves in half horizontally and hollow out tops and bottoms, leaving 1/2" of bread in shells. Discard removed bread.
  • Combine oil and garlic; brush inside bread shells.
  • Sprinkle with 1 teaspoon Italian seasoning.
  • Layer bottom of each loaf with a fourth of the roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers.
  • Season with salt, pepper and remaining 1 teaspoon of Italian seasoning and drizzle with remaining oil mixture if desired.
  • Replace bread tops; wrap tightly in plastic wrap.
  • Refrigerate for at least 1 hour before slicing. Enjoy!

Nutrition Facts : Calories 211.4, Fat 10.4, SaturatedFat 3.9, Cholesterol 39.5, Sodium 668, Carbohydrate 15.5, Fiber 1.5, Sugar 1.2, Protein 13.7

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

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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