Tote-and-Slice Loaf Sandwich

Also called a hoagie or sub, these popular sandwiches can be sliced for entertaining and easily toted to a tailgate or picnic in the park.

Tote-and-Slice Loaf Sandwich Enlarge Image
668views
1 users rated this recipe an average rating of 5.0
Makes:
6 servings
Start to Finish:
25 mins
Rate me!


Tote-and-Slice Loaf Sandwich

Ingredients
3/4
cup dried tomatoes (not oil-packed)
1
1 pound loaf Italian or French bread
1/2
8 ounce package cream cheese, softened
1/3
cup basil pesto
4
ounces thinly sliced provolone cheese
8
ounces thinly sliced peppered or regular salami
1
medium fresh banana pepper or 8 bottled peppers, stemmed, seeded, and sliced
4
ounces thinly sliced provolone cheese
1/2
medium red onion, thinly sliced
 
Small salad peppers and/or pimiento-stuffed green olives (optional)

Directions

  1. Place tomatoes in a small bowl. Add enough boiling water to cover and let stand for 10 minutes. Drain tomatoes and place in a food processor; cover and process until finely chopped. Or finely chop tomatoes by hand.
  2. Split loaf in half horizontally. Remove some soft bread from the bottom half of the loaf, leaving a 1/2-inch-thick shell.
  3. Spread cream cheese on cut sides of both bread halves. Spread top half with dried tomatoes and bottom half with pesto. On bottom half layer provolone cheese, salami, banana peppers, onion, and loaf top, spread side down.

From the Test Kitchen

If toting, tightly wrap loaf in plastic. To serve, slice loaf crosswise into six sandwiches. If desired, spear a salad pepper and olive on long toothpicks; insert through sandwiches. Makes 6 sandwiches.

Nutrition Facts

(Tote-and-Slice Loaf Sandwich)
    Per serving:
  • 588 kcal cal.,
  • 34 g fat
  • (14 g sat. fat,
  • 3 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 69 mg chol.,
  • 1645 mg sodium,
  • 46 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close