Picnic Sandwich Loaf

Serves 6


  • 1 16-ounce loaf Italian bread, split lengthwise
  • ½ cup bottled Caesar vinaigrette salad dressing
  • 2 Tablespoons minced green onion
  • 2 Tablespoons minced ripe olives
  • ½ cup grape or cherry tomatoes, minced
  • 8 ounces thinly sliced bologna
  • 4 ounces thinly sliced peppered salami
  • 3 ounces sliced Fontina cheese
  • ½ bell pepper, seeds removed and cut in very thin strips
  • 2 very thin slices sweet onion, divided into rings


  1. Remove soft center of bread by gently pulling from the bottom and top halves to form two shells with ½-inch thick walls.
  2. In a small bowl, mix vinaigrette with onion, olives and tomatoes. Lightly coat each half of the loaf with vinaigrette mixture.
  3. Build sandwich with layers of bologna, salami and Fontina on the bottom half of the loaf. Space bell pepper rings and onion rings atop Provolone.
  4. Cover with top half of bread.
  5. Tightly wrap sandwich in plastic wrap and chill in refrigerator for at least 4 hours and up to 15 hours.
  6. Keep cold while traveling to picnic site and just before serving, unwrap and slice into 6 sandwiches.