Make Ahead Picnic Deli Sandwich Recipes

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.

Steps:

• Using a serrated knife horizontally slice about 1-inch off the top of the bread loaf.
• Pull the soft center from bottom half of the loaf, making a shell with about 1/2-inch thick walls (reserve the soft bread for another use).
• In a bowl mix the vinaigrette dressing with chopped cucumber, tomato and chives.
• Brush or spoon about half of the mixture evenly over the interior of the bread shell, also spooon enough dressing on the cut side of the loaf to moisten.
• Layer the cheese slices, then bell pepper slices, turkey, salami and onion in the shell.
• Sprinkle with black pepper if desired.
• Drizzle any remaining dressing over the filling.
• Set the bread top over filling.
• Wrap the sandwich in plastic wrap and chill for a minimum of 3 hours or up to 1 day.
• Unwrap and slice into desired portions.