When top quality meets low prices you're at...

Sandwiches That are Filling Enough for Dinner

The last weeks of summer always seem to accompany hectic afternoons that make us long for the lazy days of June. When weeknights get busy we turn to an American classic — the sandwich! Assembled in minutes, the recipes below will help you to craft filling, warm sandwiches that are perfect for a late meal.

 
 

The Muffaletta Picnic Loaf

 

Ingredients

 
• 1 (24-ounce) round loaf sourdough bread, cut in half horizontally
• 1/4 cup fat-free Italian salad dressing
• 2 teaspoons Italian-style tomato paste
• 1/2 pound sliced LAND O LAKES® Deli Swiss Cheese
• 1/2 pound sliced turkey pastrami
• 1/2 pound deli vinaigrette vegetable salad
 

Directions

 
1. Heat oven to 400°F. Scoop out center of both halves of bread, leaving 1/2-inch shell; set aside.
 
2. Coarsely chop vegetable salad, if necessary. Combine salad dressing and tomato paste in small bowl; mix well. Brush both cut-sides of bread with mixture.
 
3. Layer bottom half of loaf with half of cheese, half of turkey, vegetable salad, remaining turkey and cheese. Cover with top half of bread. Wrap entire loaf in aluminum foil.
 
4. Place foil packet onto baking sheet. Bake for 15 to 20 minutes or until heated through and cheese is melted. Cut into 6 wedges.

 

 
Recipes and photos courtesy of Land O’ Lakes
 

Ham & Cheese on Rye

 

Ingredients

 
• 4 slices rye bread
• 1/4 cup honey mustard
• 1/4 pound thinly sliced Caraluzzi’s store baked ham
• 1 small onion, sliced into rings, separated
• 4 (1/2-ounce) slices LAND O LAKES® Deli Swiss Cheese
• 1 small tomato, sliced
• 1/2 cup alfalfa sprouts
 

Directions

 
1. Heat broiler. Spread 1 side of each bread slice with 2 teaspoons honey mustard. Top each with 1/4 ham, 1/4 onion rings and 1 slice cheese.
 
2. Broil 4 to 5 inches from heat until cheese is melted (2 to 3 minutes). Top each with 1 slice tomato, 2 tablespoons sprouts and 1 teaspoon honey mustard.