(September, 2000 Recipe of the Month)


Made ahead, this hearty sandwich can easily be
carted to a football game or any gathering.
It's a favorite for a football-watching crowd!



2 unsliced loaves (1 pound each) Italian bread

1/4 cup olive or vegetable oil

3 garlic cloves, minced

2 tsp. Italian seasoning, divided

1/2 pound deli roast beef

3/4 pound sliced mozzarella cheese

16 fresh basil leaves

3 medium tomatoes, thinly sliced

1/4 pound thinly sliced salami

1 jar (6 -1/2 ounces) marinated artichoke hearts, drained and sliced

1 package (10 ounces) ready-to-serve salad greens

1/2 pound deli chicken

1 medium onion, thinly sliced

1/4 tsp. salt

1/8 tsp. pepper



Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-inch shells (discard removed bread or save for another use).

Combine oil and garlic; brush inside bread shells.

Sprinkle with 1 tsp. Italian seasoning.

Layer botom 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 tsp. Italian seasoning.

Drizzle with remaining oil mixture if desired.

Replace bread tops; wrap tightly in plastic wrap.

Refrigerate for at least ONE hour before slicing.

YIELD 2 loaves (12 servings each)


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