Layered Picnic Loaves

READY IN: 20mins
Recipe by Linda Thomas

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.

Top Review by Artsy Chef

Took this to a church picnic and it was a big hit. Taste is a wonderful combination of savory oils and herbs and is delicious. The basil is a nice touch. Even the people watching their carbs ate the innards like a salad. Cutting instructions weren't included. I started off slicing it across, but the "sandwiches" were too large. I finally settled on slicing it down the length of the loaf and then across 5 times so I had 6 sections/side, giving me the 12 servings/loaf. This works if you have a wide loaf of Italian bread. I also had to use toothpicks to hold the sandwiches together. However, it is so thick, the toothpicks were really too small. I recommend larger skewers. I would definately make this again for a social for family gathering. Don't waste the bread you dug out. I used it to make a small breakfast casserole. You can also use it to make a small bread pudding, bread crumbs, etc.

Ingredients Nutrition

  • 2 loaves unsliced Italian bread (1 lb. each)
  • 14 cup olive oil or 14 cup vegetable oil
  • 3 garlic cloves, minced
  • 2 teaspoons italian seasoning, divided
  • 12 lb deli roast beef
  • 34 lb sliced mozzarella cheese
  • 16 fresh basil leaves
  • 3 medium tomatoes, thinly sliced
  • 14 lb thinly sliced salami
  • 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and sliced
  • 1 (10 ounce) packageready-to-serve salad greens
  • 12 lb roasted deli chicken
  • 1 medium onion, thinly sliced
  • 14 teaspoon salt
  • 18 teaspoon pepper


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

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