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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 and pickle, 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.
The 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.
This is one of my ‘go-to’ dishes any time we travel to the beach. I can make it the night before. In the morning I just slice it, re-wrap it, and toss it into the cooler. It gets better the longer it sets, so it’s perfect for that long day by the water.
Also try my fantastic hot grinder sandwich.
This recipe is based on a recipe from Rachael Ray.
Stuffed Deli Sandwich
- 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.
Nutritional values are approximate.