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.
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 round loaf country-style crusty bread (about 1 pound)
- 1/2 cup pesto sauce (purchased or homemade)
- 1/2 pound thinly sliced prosciutto, top-quality ham, or smoked turkey
- 1/2 pound thinly sliced Parrano cheese, Monterey Jack, or provolone
- 2 large red bell peppers, roasted, peeled and cut into wide strips; or 1 jar roasted
- red bell peppers
- 2 ripe tomatoes, sliced
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 775 |
| Total Fat | 39 g |
| Saturated Fat | 15 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 38 g |
| Cholesterol | 93 mg |
| Sodium | 1936 mg |
Reviews
I’ve had this recipe for years and loved it for road-trips or picnics, but I haven’t made it until recently. I made it for a birthday party snack/finger food. Everyone raved and several people asked for the recipe. It’s so simple to make and the ingredients are easy to find. Delicious!
I made these sandwiches for a camping/fishing trip this summer. They were very easy to make & very tasty & filling. This recipe made enough to feed three hungry fishermen & three hungry hikers & one toddler with a little leftover for that afternoon. Also, quite portable & easy to eat with minimal mess.
This is the first recipe I ever say demonstrated on the Food Network and the first put in My Recipe Box. I finally got a chance to make it and I wish I had done it sooner. So easy-So portable-So delicious! Will make it again soon with a crockpot soup.
Great Sandwich to take when going camping or just on a picnic. I combined turkey ham and the prosciutto to make a great combo along with both provolone and monterey jack.
This is a great sandwich idea. I also like to use drained olives in stead of pesto sauce to make a muffaletta type sandwich.
An excellent sandwich for eating in or to go…
Easy to make, pack and carry. The combinations of flavors turned my family on. They always ask for me to make it. And my daughters now like to put pesto on their sandwiches.