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Stuffed Sandwiches

Stuffed Sandwiches

Serving Size: Serves 6.

Looking for an alternative to a boring sandwich? Try this one out. It's more like a complete meal in your hand, and a way to introduce a few more veggies into your diet (and your kiddos' too). It's a fairly flexible recipe... change the meal by changing the ingredients you add. Try sourdough instead of pumpernickel. For a more "grown-up" sandwich, try adding roasted red peppers or sun-dried tomatoes...


  • 1 pound round loaf pumpernickel bread, unsliced
  • 1 pound deli-sliced turkey
  • ½ pound deli-sliced cheddar cheese
  • ½ pound deli-sliced Swiss cheese
  • 1 each cucumber, thinly sliced
  • 1 each red onion, thinly sliced
  • 4-6 leaves green or red leaf lettuce
  • 2 each roma tomatoes, seeded and chopped
  • 1 can sliced black olives, drained
  • 2 each carrots, shredded
  • ¼ cup Italian salad dressing


  1. Mix together tomatoes, black olives, carrots, and Italian dressing in a bowl; set aside.
  2. Cut the top inch off of the loaf of bread; set aside.
  3. Hollow out the remaining part of the loaf (use bread to make croutons, bread crumbs, or to serve with dip).
  4. Layer the sandwich with about 1/3 of the turkey, cheeses, lettuce, cucumber, onion, and tomato mixture.
  5. Repeat until you reach the top of the loaf, pressing down gently.
  6. Replace the top of the loaf. Wrap the entire sandwich in plastic wrap and refrigerate until serving.
  7. Serve with Tomato Basil Soup.
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