Layered Picnic Loaves

Recipe by Linda Thomas
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 24
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
  • 2
    loaves unsliced Italian bread (1 lb. each)
  • 14
    cup olive oil or 1/4 cup vegetable oil
  • 3
    garlic cloves, minced
  • 2
    teaspoons italian seasoning, divided
  • 34
  • 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) package ready-to-serve salad greens
  • 12
    lb roasted deli chicken
  • 1
    medium onion, thinly sliced
  • 14
    teaspoon salt
  • 18
    teaspoon pepper
Advertisement

DIRECTIONS

  • 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!
Advertisement