When feeding a crowd, this Baked Italian Sandwich, featuring 3 kinds of meat, provolone cheese, roasted red peppers and peperoncini, fits the bill.
Growing up, my dad was famous for his big Italian Sandwiches. It was something he always did when making sandwiches for a crowd all at once. It was easy, because you weren’t making individual sandwiches for each person, and they were GOOD.
If we had a trip to the beach or the zoo planned, you can bet that our dad was going to make a trip to the deli to buy all kinds of meat and cheese and that he’d pile a large loaf of Italian bread high with all of his favorite fixings. He’d then slice the loaf into individual sandwich sized pieces and wrap each in foil or plastic wrap, and then stash them in our cooler until it was time to eat.
I decided to make something that reminded me of what my dad always made. My dad always spread Italian dressing on one side of the bread and mayo on the other, but I decided to try Basil Pesto rather than mayo since I had some in the fridge. SO GOOD!
I piled a bunch of lunch meat (turkey, ham, and salami) along with provolone, roasted red peppers, and peperoncini on top of the meat. My dad usually used lettuce, tomato, and bell peppers, but I wanted to bake my sandwich, so I opted for additional toppings that would taste good heated through with cheese melted all over them.
After assembling the sandwich, wrap it tightly in foil. It will be big, so pressing it down to compress it a little is ok. Then, place it on a Good Cook AirPerfect Nonstick Baking Sheet and bake it until it is hot through and the cheese is melted.
After baking, you can slice it into 6 sections, or even 12 (by cutting the original 6 in half) if you’re offering this more as an appetizer. It is best served hot, so plan to serve it immediately.Print
Baked Italian Sandwich
An irresistibly good, great big sandwich. Easy to make ahead, perfect for parties, picnics and potlucks.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6
- 1 – 12 ounce ciabatta loaf
- 3 Tbsp basil pesto
- 3 Tbsp Italian dressing
- 6 oz sliced ham deli meat
- 3 oz sliced salami deli meat
- 6 oz sliced turkey deli meat
- 4 oz sliced provolone cheese
- 1/4 cup sliced roasted red peppers
- 1/4 cup sliced peperoncini peppers
- 1/2 teaspoon dried Italian seasonings
Preheat the oven to 400 degrees F. Slice the loaf of bread in half down the middle from end to end. On one half of the bread, spread the pesto. On the other half of the bread, spread the Italian Dressing. On the pesto side, layer half of the ham, half of the turkey, half of the salami, and half of the cheese. Then, repeat the layers with the remaining meat and cheese. On the Italian Dressing side, layer the roasted red peppers and the peperoncini peppers. Sprinkle with Italian Seasoning. Place the two halves together, wrap tightly with foil, and place on a baking sheet. Transfer the baking sheet with the wrapped sandwich to the oven and bake for 15 minutes, or until the sandwich is heated through and the cheese is melted. Unwrap the sandwich and slice into sixths. Serve immediately.