Recipe courtesy of The Neelys
Episode: Picnic Time
Total:
1 hr 20 min
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 20 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Whisk together the mayonnaise, olive oil, vinegar, honey, lime juice, red pepper flakes, oregano, and 1 teaspoon black pepper in a large bowl. Add the onion, carrot, olives, artichoke hearts, peppers, celery, and parsley; toss, and season to taste with salt. Cover with plastic wrap and allow the salad to marinate in the refrigerator for at least 1 hour.

Slice the bread in half, and pull some of the interior from the middle of the roll to make room for the other ingredients. Spread a generous amount of the olive oil salad on each half. (You will probably have some salad leftover; it holds for 2 or 3 days in the refrigerator.)

Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half of bread, press gently, slice into wedges, and serve.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Neely's Chickpea, Ham and Swiss Chard Soup

Recipe courtesy of The Neelys

Marlboro Man's Favorite Sandwich

Recipe courtesy of Ree Drummond

Jewish Brisket Sandwich with Smoked Mozzarella and Red Cabbage Slaw

Recipe courtesy of Jeff Mauro

Tomato Sandwich with Basil Mayonnaise

Recipe courtesy of Ina Garten

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Neely's Breakfast Sandwich

Recipe courtesy of The Neelys

Neely's Hurricane

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.