The Ultimate Three-Meat Picnic Sandwich
medium loaf (8 oz) French bread, cut in half horizontally
tablespoons Dijon mustard
slices deli ham (about 3 oz)
slices deli sliced roasted turkey (about 4 oz)
slices deli sliced roast beef (about 4 oz)
slices Monterey Jack cheese (about 3 oz)
slices Cheddar cheese (about 3 oz)
cup thinly sliced red onion
cup sliced dill pickles
cup spring mix greens
teaspoon red wine vinegar
Place bread halves on work surface, cut sides up. Tear bread from top half, leaving about a 1/2-inch shell. In small bowl, mix Dijon mustard and mayonnaise.
Spread cut sides of bread with mayonnaise mixture. Layer bottom with ham, turkey, roast beef, cheeses, red onions and pickles. In small bowl, toss spring mix, vinegar and oil; place on top of pickles. Carefully replace top half of bread; press slightly. Cut in 4, and serve.
- Soaking your red onion slices in 1/2 cup ice water for 15 minutes will reduce the raw flavor of the onions.
- To make this sandwich ahead, wrap it tightly with plastic wrap before cutting, and refrigerate up to 2 hours.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.