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“This is one sandwich that actually tastes better if made hours in advance which makes it a perfect choice for picnics or to take to an event. The amounts listed are only a guidline, you can adjust the amounts to taste.”

Ingredients Nutrition

  • 1 loaf sourdough bread, unsliced (use about a 1-pound loaf)
  • 12 cup vinaigrette dressing (purchased or homemade)
  • 12 cup cucumber (chopped finely)
  • 1 firm tomatoes (chopped finely)
  • 2 -3 tablespoons minced chives (or use green onion)
  • 4 ounces sliced provolone cheese (or use Swiss)
  • 1 small green pepper, seeded and thinly slices (about 12 thin slices)
  • 9 ounces deli turkey, thinly sliced
  • 15 slices salami, thinly sliced
  • 6 slices red onions (can use more)
  • black pepper (optional)


  1. Using a serrated knife horizontally slice about 1-inch off the top of the bread loaf.
  2. Pull the soft center from bottom half of the loaf, making a shell with about 1/2-inch thick walls (reserve the soft bread for another use).
  3. In a bowl mix the vinaigrette dressing with chopped cucumber, tomato and chives.
  4. Brush or spoon about half of the mixture evenly over the interior of the bread shell, also spooon enough dressing on the cut side of the loaf to moisten.
  5. Layer the cheese slices, then bell pepper slices, turkey, salami and onion in the shell.
  6. Sprinkle with black pepper if desired.
  7. Drizzle any remaining dressing over the filling.
  8. Set the bread top over filling.
  9. Wrap the sandwich in plastic wrap and chill for a minimum of 3 hours or up to 1 day.
  10. Unwrap and slice into desired portions.

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