People, this is the best sandwich recipe ever. No joke! Layer upon layer of meat, cheese, tomatoes, onions, and condiments, stacked several inches high in a bread shell. Be still my heart!!! Check out this video to see how easy it is to make.
It may not be an everyday sandwich, but it’s the best sandwich for backpacking, hiking, camping, kite flying, picnicking, or any activity that might lead to your food getting a little beat up.
What makes this sandwich so great is not just that it is a GIANT sandwich, but that it is meant to be durable. On so many hiking trips I’ve pulled out my sack lunch only to find a sad squished imitation of a sandwich lying limply in my hand. Who wants a limp sandwich?
But this sandwich is so piled with goodies, it is designed to be squished. That’s right, there is actual squishing in the recipe directions.
It’s also incredible filling, and feeds up to six people, which makes it great for a family adventure.
Every summer we head to Long Beach, WA with Eric’s family. Our first year, his mom found a little local cookbook with this sandwich in it. I don’t remember the name of cookbook, but we’ve made the sandwich every beach trip since. They call it a Kite Flyer’s Sandwich, since kite flying is so popular on the beach. It’s become my go to sandwich for any group outing, and I call it the Backpacker’s Sandwich because that’s what I tend to make it for.
While it’s the perfect rough and rugged adventure food, I’ve also been know to throw it together for a backyard picnic in the fall, complete with apple cider in wine glasses. Oh yes, we do classy in the Johnson backyard!
What adventure would you take this sandwich on?
- 1 rustic boule (round bread loaf)
- 6oz jar marinated artichoke hearts
- ½ cup mayonnaise
- 3 large tomatoes, sliced
- ½ red onion, sliced
- ½ pound thinly sliced turkey breast
- 4oz sliced salami
- ¼ lb sliced cheese (any variety)
- 2.25oz can of sliced olives, drained
- Assemble the sandwich 2-6 hours before serving. Cut loaf of bread horizontally and hollow out the soft bread from both halves, leaving a shell about ¾ inch thick.
- Drain the artichoke liquid into a small bowl and add the mayonnaise, whisk well to combine. Spread all over both halves of the hollowed bread (you may not use it all).
- In the bottom half of the bread, begin to layer the tomatoes, artichokes, onions, turkey, salami, cheese and olives. Make sure to start and end with tomatoes with plenty in the middle as well! Everything should mound up pretty tall.
- Put top half of bread over the mound, and wrap the entire sandwich with plastic wrap, then put it in a large zip top plastic bag.
- When you’re ready to eat, if the sandwich hasn’t been smashed under other things in your backpack or cooler, place it on a hard surface and sit on it. Do NOT omit this step!
- Slice into six wedges to serve.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.