The Big Sammich

It’s the Monday morning after Daylight Saving and we are a grumpy, exhausted bunch of zombies in this house.  It’s time to pull out the big guns: It’s Big Sammich time.  This is an easy meal which brings much joy into our lives and is a much needed fix for the lost hour causing strife around these parts.

The Big Sammich, named by Andrew as he danced for joy when seeing me make it one day, can be easily tweaked to meet your family’s tastes.  If they aren’t pesto lovers, try spinach, sun-dried tomato pesto or even pizza sauce.

Big Sammich 2

Big Sammich

  • 1 loaf French or Italian bread, cut open
  • 3-4 lunch meats, we used pastrami (the crown jewel), turkey, ham and chicken
  • 2-3 TBSP prepared pesto
  • 3 sliced cheeses, we used Swiss, Provolone and sharp cheddar
  • 1/4 cup shredded parmesan
  • olive oil
  • garlic salt to taste
  • 1 TBSP horseradish sauce (optional)

Open the loaf and spread the pesto on both faces of the bread, adding the horseradish sauce, if desired.  I used Tony’s Zesty Sandwich Sauce.  Sprinkle garlic salt, if desired, followed by the parmesan on one side, then layer your lunch meats and cheeses.  Alternate between meat and cheese, making sure that the cheese meets bread to help everything stay together.

Close the sandwich and spray or brush the outside with olive oil, then sprinkle garlic salt.

Bake for 25-35 minutes, wrapped in foil at 350 degrees.  Slice and enjoy.



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