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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.
Course Main
Cuisine American
Keyword sandwich, stuffed
Prep Time 12 hours hours
Total Time 12 hours hours
Servings 6 servings
Calories 644 kcal
1 loaf Italian bread 3 cups green cabbage thinly sliced or shredded ½ cup Thousand Island 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.
Calories: 644 kcal | Carbohydrates: 47 g | Protein: 24 g | Fat: 41 g | Saturated Fat: 19 g | Trans Fat: 1 g | Cholesterol: 53 mg | Sodium: 1410 mg | Potassium: 443 mg | Fiber: 4 g | Sugar: 28 g | Vitamin A: 321 IU | Vitamin C: 28 mg | Calcium: 243 mg | Iron: 3 mg