Make-Ahead Picnic Loaf Sandwiches
We're on a mission to make the very best loaf sandwich - big & hearty, never soggy, perfect for hiking and camping and picnicking all day long.
Servings: 6 sandwiches
Calories: 384kcal
Ingredients
- 1 loaf crusty french bread sliced in half lengthwise
- 1/2 lb. any sliced cheese like swiss, cheddar, muenster, or half & half
- 1/2 lb. any deli meat like ham, turkey, pastrami, or half & half
- 1/4 cup mayonnaise
- 2 T. mustard
- as many fillings as you want!
- 4 large leaves of lettuce ribs removed & patted dry
- large square of wax or parchment paper 1-1/2 times as long as the loaf (about 24")
- tape or string
Fillings
- 2 roma tomatoes thinly sliced & pressed dry
- 1 bell pepper thinly sliced
- 1/4 red onion thinly sliced
- 1 avocado thinly sliced
- 6 slices bacon cooled
- 1/4 cup sliced pickles drained & pressed dry
- 1/4 cup banana peppers drained & pressed dry
- 1/4 cup sliced olives drained & pressed dry
Instructions
- Lightly toast the insides of the bread under the broiler until just barely golden.
- Arrange the cheese slices on the bottom half of the loaf. Top with one layer of meat, spread mayo on the meat, add another layer of meat, and spread the mustard on top.
- Top with all your fillings, making sure everything wet has been pressed dry with paper towels.
- Finish with a protective layer of lettuce over the wet veggies and the top half of the loaf.
- Lay the parchment paper on the counter so you're facing it as a diamond. Place the sandwich horizontally about a quarter of the way up from the bottom of the paper.
- Tuck the bottom corner tightly around the sandwich, then tightly roll the sandwich up about halfway. Tuck in the left and right corners, then continue rolling up to the top corner. Secure the top corner with tape or tie a string around the whole sandwich.