Italian Picnic Sandwiches
This make-ahead sandwich, loaded with a delicious trio of meats and a roasted red pepper cheese spread, is perfect for lunch anywhere.
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1/4 cup Land O Lakes® Butter, softened
3 ounces cream cheese, softened
1/3 cup chopped roasted red bell pepper, patted dry with paper towel
1/4 cup pitted kalamata olives, halved
1 (12- to 16-ounce ) rectangular loaf ciabatta or French bread, cut horizontally
1/2 cup loosely packed fresh basil leaves
4 large lettuce leaves
1/4 pound thinly sliced deli smoked turkey
1/4 pound thinly sliced deli baked ham
1/4 pound thinly sliced sopressata Italian salami or salami
6 (3/4-ounce) slices Land O Lakes® Deli American
How to make
Place butter and cream cheese into food processor bowl fitted with metal blade; process until creamy. Add roasted pepper and olives. Process until finely chopped.
Spread half of spread mixture evenly onto each cut side of bread. Layer bottom half of bread with basil, lettuce, turkey, ham, salami and American cheese. Cover with top half of bread. Cut into 8 slices.
Sopressata salami is an Italian dry salami made from pork. It often includes a hot pepper seasoning.
To prepare spread without food processor, combine butter and cream cheese in bowl. Beat at medium speed until well mixed. Finely chop roasted pepper and olives. Add to butter mixture; stir until well mixed.
Spread can be prepared up to 2 days ahead. Cover; store refrigerated. Let stand at room temperature 15 minutes before spreading.
Sandwich can be assembled up to 24 hours before serving. Wrap tightly with plastic food wrap; refrigerate until serving time.
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