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.
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.
Also try my fantastic hot grinder sandwich.
Stuffed Deli Sandwich
- 1 loaf Italian bread
- 3 cups green cabbage thinly sliced or shredded
- 1/2 cup Thousand Island salad dressing divided
- 4 ounces Swiss cheese sliced
- 4 ounces rare roast beef sliced
- 4 ounces turkey breast sliced
- 4 ounces pastrami sliced
- 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.
Nutritional values are approximate.