Stuffed Deli Sandwich

I absolutely loved this stuffed deli sandwich. It’s a great way to make a big ole sandwich with little trouble. Sure, there’s meats and cheeses, but the star for me was the simple mix of cabbage and Thousand Island dressing. I was a big fan of the crunchiness of the cabbage. So much so that I used the same combination in a lunch wrap the next day.
Stuffed Deli SandwichThe stuffed loaf really needs to ‘get happy’ in the fridge overnight. If you’re looking for a way to feed a crowd, this is a great way to do it. Just make a bunch of them, toss them in the fridge, then slice and serve the next day.

If you want really, really kick up this stuffed deli sandwich, use my 18000 Island dressing. It brings the heat. Or for something more traditional, use my deli spread.

Also try my fantastic hot grinder sandwich.

Stuffed Deli Sandwich

Course Main
Cuisine American
Prep Time 12 hours
Total Time 12 hours
Servings 6 servings


  • 1 loaf Italian bread
  • 3 cups thinly sliced or shredded green cabbage
  • 1/2 cup Thousand Island salad dressing divided
  • 4 ounces sliced Swiss cheese
  • 4 ounces sliced rare roast beef
  • 4 ounces sliced turkey breast
  • 4 ounces sliced pastrami
  • 2 large dill pickles sliced


  • Cut 1" off the top of the bread creating a lid.
  • Hollow out the loaf, removing all of the bread except for 1/2".
  • Combine the cabbage and 1/4 cup of the dressing.
  • Spread the remaining dressing on the inside of the bread loaf and the lid.
  • Layer inside of loaf with the cheese and meats.
  • Spoon in the cabbage mixture and top with pickles.
  • Add the lid and wrap the loaf tightly in foil.
  • Refrigerate for 12 hours before slicing and serving.

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