Big Picnic Sandwich Recipe

Name: Big Picnic Sandwich
Prep time: 15 min
Total time: 15 min
Ingredients: 4 to 5 jarred roasted red peppers; salt to taste; red pepper, to taste (optional); 1 large semolina loaf, or ciabatta; 1/4 cup mayonnaise; 10 to 12 pepperoncini, sliced; 1/2 teaspoon oregano, plus more to taste; 5 ounces salami; 12 ounces sliced provolone; 8 ounces uncured ham; 4 ounces mortadella; 3/4 iceberg lettuce, shredded; 1 tablespoon olive oil, or more to taste; dash of pepperoncini brine, or to taste

Ingredients

This recipe yields 8 hearty servings. Ingredient amounts can be scaled, but cooking steps remain the same.

4 jarred roasted red peppers (or 5 if small)
Salt, to taste
Crushed red pepper flakes, optional
1 large semolina loaf or ciabatta
1/4 cup mayonnaise
10 pepperoncini, sliced (or more to taste)
1/2 teaspoon oregano, plus extra for seasoning
5 ounces salami
12 ounces sliced provolone cheese
8 ounces uncured ham
4 ounces mortadella
3/4 head iceberg lettuce, shredded
1 tablespoon olive oil, or more to taste
Dash of pepperoncini brine, to taste

Directions

Gather all ingredients and have them ready on your prep surface.
Place the roasted red peppers, salt, and red pepper flakes in a blender. Blend on high until you achieve a smooth, vibrant paste.
Slice the bread loaf lengthwise, creating two even halves.
Spread mayonnaise evenly on one side of the loaf. On the opposite side, spread the red pepper paste.
Scatter the sliced pepperoncini over the red pepper paste and season lightly with salt and oregano.
Layer the salami, provolone, ham, and mortadella on the mayonnaise side. Fold the meats slightly to create a generous, tall layer.
In a bowl, toss shredded lettuce with olive oil, 1 tablespoon of pepperoncini brine, and 1/2 teaspoon oregano. Place this mixture over the meats.
Close the sandwich carefully and secure it with toothpicks or cocktail skewers to hold it together.
When ready to serve, slice the sandwich into 8-10 portions. Remove toothpicks before eating.

Cook's Tip

Using toothpicks or skewers helps maintain the sandwichs structure while slicing. Always remove them before serving.

Nutrition Facts (per serving)

Calories: 531
Fat: 31g (40% DV)
Saturated Fat: 12g (62% DV)
Cholesterol: 71mg (24% DV)
Sodium: 1731mg (75% DV)
Total Carbohydrates: 36g (13% DV)
Dietary Fiber: 4g (13% DV)
Total Sugars: 6g
Protein: 28g (56% DV)
Vitamin C: 33mg (36% DV)
Calcium: 446mg (34% DV)
Iron: 4mg (21% DV)
Potassium: 552mg (12% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Values may vary based on individual dietary needs. Nutrient information is based on available data for ingredients.

Big Picnic Sandwich Recipe

The Story Behind the Big Picnic Sandwich

The Big Picnic Sandwich has its roots in Italian-American culinary traditions, emerging as a hearty, portable meal perfect for outdoor gatherings. Inspired by classic Italian sub sandwiches, it combines a variety of cured meats, cheeses, and fresh vegetables, reflecting the Italian love for bold flavors and artisanal bread. The concept of layering multiple ingredients into a single loaf was popularized in mid-20th-century American picnics, where convenience and abundance were highly valued.

Regional Variations

While the sandwich is commonly associated with Italian-American cuisine in the northeastern United States, each region adds its own twist. In New York and New Jersey, the sandwich often features a combination of provolone, salami, mortadella, and ham on a soft Italian roll or semolina loaf. In southern regions, pickled vegetables like pepperoncini or giardiniera are added for tanginess. In Italy, a similar sandwich might be served on a crusty ciabatta with fewer layers of meat, focusing more on fresh, high-quality ingredients.

Distinguishing Features from Similar Dishes

Unlike simpler subs or hoagies, the Big Picnic Sandwich emphasizes height and a variety of flavors. Its distinguishing feature is the combination of multiple Italian cold cuts and a unique roasted red pepper paste that balances the richness of the meats. While classic hoagies might focus on a single type of meat or cheese, this sandwich layers several, creating a more complex texture and taste. Additionally, the inclusion of pepperoncini and lightly dressed lettuce sets it apart from standard deli sandwiches.

Typical Serving Occasions

The Big Picnic Sandwich is traditionally served at outdoor events, such as family picnics, community gatherings, or casual parties. Its size makes it ideal for slicing into multiple portions, allowing it to feed a group conveniently. It is also popular at potlucks and sporting events, where its portability and bold flavor profile make it a crowd-pleaser. In restaurants, it is sometimes offered as a specialty sandwich on the lunch menu, often accompanied by pickles or a side of chips.

Interesting Facts

One interesting aspect of the Big Picnic Sandwich is its adaptability. Variations can easily accommodate dietary preferences by swapping meats for roasted vegetables or cheeses for vegan alternatives. The sandwich's layered structure also showcases a traditional Italian approach to flavor harmony, where salty, tangy, and savory elements are balanced in every bite. Another fun fact is that the red pepper paste used in this sandwich can be made in advance and stored, allowing the sandwich to be prepared quickly while maintaining freshness. Its visual appeal, with colorful layers of meats, cheeses, and greens, makes it almost as much a feast for the eyes as for the taste buds.

FAQ about Big Picnic Sandwich Recipe

Yes, you can assemble the sandwich a few hours ahead of time. Keep it tightly wrapped in the refrigerator to maintain freshness. Add the lettuce just before serving if you want it to stay crisp.

Absolutely. While the recipe calls for a semolina loaf or ciabatta, you can use any sturdy sandwich bread such as a baguette, focaccia, or whole grain loaf. Make sure it is large enough to hold all the ingredients.

Yes. You can swap the salami, mortadella, ham, or provolone with your preferred deli meats or cheeses. Just maintain a balance of flavors and textures to keep the sandwich hearty and delicious.

It has a mild kick from the roasted red peppers and optional crushed red pepper flakes, as well as a tangy note from the pepperoncini. You can adjust the heat by using fewer or more red pepper flakes and pepperoncini.

Insert toothpicks or cocktail skewers through the sandwich to hold it together before slicing. Remove them before eating.

Yes, you can replace the meats with roasted vegetables, marinated tofu, or plant-based deli slices, and keep the cheese or use a plant-based alternative.

This recipe yields approximately 8 servings, slicing the sandwich into 8 or 10 squares depending on portion size.

Yes, ingredient amounts can be scaled down proportionally. Cooking steps and times remain the same, though the loaf size may need adjustment.

Wrap leftover sandwiches tightly in plastic wrap or foil and store in the refrigerator for up to 2 days. Add fresh lettuce when ready to serve to keep it crisp.

Cook Time: 15 minutes