Sunday, May 15, 2011

Squished Sandwich

 Around our house summertime picnic foods are always a big hit. I love no-cook food that we can take out on the boat for an easy meal. This squished sandwich is like an Italian muffuletta. You can substitute anything you like in this recipe to suit your taste. Assemble this sandwich 2-8 hours before serving for best results.

What you need:
1 loaf of unsliced bread (french, sourdough, whatever)
1 jar marinated artichoke hearts
1/2 cup mayonnaise
1/2 teaspoon oregano
1-2 tomatoes, sliced
thinly sliced purple onion (use according to your taste)
1/4 pound Genoa salami, sliced thin
1/2 pound turkey breast, sliced thin
1/4 pound provolone cheese, sliced
1 small can of sliced black olives, drained (I threw some green olives in there too)

What you do:
Slice loaf in half longways and hollow out the inside.

In a bowl combine the mayo and 1/4 cup of the liquid from the marinated artichokes. Spread the mixture in the bread shells and sprinkle with oregano.

Layer ingredients at least 2 times in the bottom shell of bread. (tomatoes, onion, salami, cheese, olives and drained artichokes)

Place top half of bread on top and wrap up completley in plastic wrap. Let the sandwich sit in a refrigerator or cooler for 2-8 hours.

Have someone sit on the sandwich to squish it... yes really! I put it on the seat in the boat and my dad sat on it.

Slice...
serve...
 enjoy the view!
Hunk of Meat Mondays
Frugal Antics

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