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Summer Picnic Sandwich

by Griffin Bohen-Meissner

Ingredients

for 4 servings

  • ½ cup
    mayonnaise (120 g)
  • ⅓ cup
    fresh basil, chopped (10 g)
  • ¼ teaspoon
    salt
  • ½ teaspoon
    McCormick® Garlic Powder Schwartz® Garlic Powder Club House® Garlic Powder
  • 1 lemon, zested
  • 1 lb
    sourdough loaf, boule (1 loaf) (455 g)
  • 4 slices ham
  • 6 oz
    fresh mozzarella cheese, sliced (170 g)
  • ½ cup
    roasted red pepper (50 g)
  • 6 oz
    tomato, sliced (170 g)
  • ¼ cup
    red onion, thinly sliced (40 g)
  • ¼ cup
    green olives, pitted, cut in half (45 g)
    Calories 685
    Fat 38g
    Carbs 67g
    Fiber 4g
    Sugar 9g
    Protein 23g

Estimated values based on one serving size.

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Preparation

  1. Mix together mayonnaise, basil, salt, McCormick® Garlic Powder, and lemon zest in a small bowl. Set aside.
  2. Mix together mayonnaise, basil, salt, Schwartz® Garlic Powder, and lemon zest in a small bowl. Set aside.
  3. Mix together mayonnaise, basil, salt, Club House® Garlic Powder, and lemon zest in a small bowl. Set aside.
  4. Cut off the top of the sourdough loaf and set aside. Use your fingers to pull out the bread inside to create a bowl. (Save the inner bread for making bread crumbs). Spread the basil-garlic spread along the inside of the bread and on the inside of the bread lid.
  5. Begin layering ingredients inside the bowl. Start with 2 slices of ham. Cover with fresh mozzarella slices. Make sure to create an even layer that fully covers the inside of the mozzarella slices. Make sure to create an even layer that fully covers the inside of the bread bowl. Top with a layer of roasted red pepper slices, another 2 slices of ham, and a layer of tomatoes.
  6. Sprinkle the tomatoes with salt and pepper. Scatter red onion and olives on top. Place bread lid on the sandwich to close.
  7. Wrap the sandwich in plastic wrap. Place a heavy pot or large can on top of the sandwich and let sit for 2 hours. Unwrap, slice, and serve!
  8. Enjoy!
 

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