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recipe by Elizabeth Brown
This is a fun sandwich to pull out at a picnic—it looks simply like a giant loaf of bread—hungry picnic guests start acting nervous. Then you slice into it and reveal a stunning rainbow of tantalizing meats, veggies, and cheeses—a hearty summertime feast for all. It is also best if made early in the day, wrapped tightly, and given some time to rest in the refrigerator before bringing to room temperature and slicing into wedges. This recipe is also very forgiving—depending upon the size of your boule (round rustic loaf), you may need more or less of each ingredient. Feel free to add things from your refrigerator: leftover grilled chicken, corn kernels, grilled eggplant—your imagination is the limit.
Course Main Course
Servings 10
  • 1 medium zucchini, very thinly sliced lengthwise on a mandolin or with a vegetable peeler into ribbons
  • 1 large carrot, very thinly sliced lengthwise on a mandolin or with a vegetable peeler into ribbons
  • 1 large round loaf country style or rustic bread (2 pounds)
  • Juice of 1/2 lemon
  • 4 tablespoons extra-virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 11/2 cups store-bought jarred muffaletta salad mix, drained of oil, divided
  • 4 ounces prosciutto, thinly sliced
  • 1 red bell pepper, roasted, peeled and thinly sliced
  • 1 yellow bell pepper, roasted, peeled and thinly sliced
  • 4 ounces smoked turkey, thinly sliced
  • 8 ounces fresh mozzarella, sliced 1/3-inch thick
  • 1 large ripe beefsteak tomato, thinly sliced
  • 12 large basil leaves
  • 4 ounces salami, thinly sliced
  • 6 ounces crumbled fresh goat cheese
  • 1/2 small red onion, peeled and minced
  • 3 tablespoons extra-virgin olive oil
  • 2 cups arugula leaves
  1. Combine zucchini and carrot ribbons in a medium bowl and squeeze juice of half a lemon over top. Drizzle in one tablespoon of olive oil and season with salt and pepper. Reserve.
  2. Slice the loaf of bread in half across the belly. Pull out the soft interior bread from inside of each half, leaving a one-inch border all around to create a cavity in which you’ll build the sandwich.
  3. Scatter ¾ cup of muffaletta salad mix evenly over cavity in the bottom piece of bread. Drizzle with one tablespoon olive oil. Layer prosciutto over the mix to cover bottom of the bread completely. Next, layer red and yellow peppers, followed by sliced turkey. Now layer on mozzarella slices. Sprinkle with salt and pepper, arrange the tomato slices on top and season again. Sprinkle basil leaves atop tomato slices. Layer on the salami. Gently squeeze liquid from reserved zucchini and carrot curls, then spread over salami. Sprinkle goat cheese crumbles and minced red onion over all, drizzle with one tablespoon extra-virgin olive oil, and top with arugula leaves.
  4. In top piece of bread, scatter remaining muffaletta salad mix and drizzle with last tablespoon olive oil. Working quickly, cap top piece of bread onto the sandwich base, using your hands to compress the whole thing so the top and bottom pieces of bread come together. Wrap very tightly in a few layers of plastic wrap. Allow to rest at room temperature before slicing into wedges, or refrigerate for up to 24 hours. This sandwich gets better the longer it rests.