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.
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
- 1 loaf Italian bread
- 3 cups green cabbage thinly sliced or shredded
- ½ 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.