Forget stuffing your backpack with boring old ham and cheese or peanut butter and jelly sandwiches. A hollowed-out loaf layered with pesto, prosciutto and Parrano cheese serves four, looks great and travels easily! And it can be easily adapted with other meats and cheeses.
Recipe courtesy of Tori Ritchie
Save Recipe Print
Total:
15 min
Prep:
15 min
Yield:
4 servings

Ingredients

Directions

Place the loaf of bread on a board and with a sharp knife, cut a large circle in the top of the bread, about 1-inch in from the edge, creating a ?lid?. Remove lid and pull out insides of bread from both base and lid, creating a bread ?shell?. (Reserve pulled-out bread for breadcrumbs or to feed the birds!). Spread about 2/3 of the pesto sauce over the inside of the bread base, covering as evenly as possible. Spread the remaining pesto on the underside of the bread lid. Layer 1/3 of the sliced meat in the bottom of the bread base, tucking it into the sides. Top with 1/2 of the sliced cheese, then 1/2 of the peppers, then half the tomato slices. Repeat layers, ending with the final 1/3 of the meat on top. Be sure to tuck meat, cheese, and vegetables into the sides of the bread base as well as in the center.

Replace the bread lid so it lines up with the cut marks. Wrap the sandwich in plastic or a bandana, sealing tightly so it holds together. To serve, cut the sandwich into 4 wedges with a sharp knife.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Philly Steak Sandwiches

Recipe courtesy of Rachael Ray

The Ultimate Cuban Sandwich

Recipe courtesy of Tyler Florence

Cucumber Finger Sandwiches

Recipe courtesy of Ree Drummond

Pulled Pork Sandwiches

Recipe courtesy of The Neelys

Classic Club Sandwich

Recipe courtesy of Food Network Kitchen

Hawaiian Pulled Pork Sandwiches

Recipe courtesy of Sandra Lee

Monte Cristo Sandwich

Recipe courtesy of Mama's on Washington Square

Browse Reviews By Keyword

          Latest Stories