Layered Beef Picnic Sandwich         
Perfect for picnics, this sandwich is best if prepared several hours before serving.
Source: Southern Living

Prep: 15 minutes
Refrigerate: 2-6 hours
Cook: No Cook!
Servings: Serves 4-6
1 round loaf of crusty French or Italian bread (10-12 inch diameter)
1 small container herbed cream cheese
1 jar roasted red peppers, rinsed
6 leaves red leaf lettuce
3/4 pound deli roast beef, sliced thinly
1/2 pound provolone cheese, sliced
2 tsp. olive oil
2 tsp. balsamic vinegar




Cut top from bread and hollow out most of the inside, leaving a 1-inch thick shell.
Spread all cut surfaces of the bread with the herbed cream cheese.
Layer with half of cheese, beef, lettuce and peppers.
Sprinkle 1 tsp. oil and 1 tsp. vinegar over peppers.
Repeat the layers and sprinkle with remaining oil and vinegar.
Replace the top on the loaf and wrap tightly with plastic wrap.
Refrigerate at least 2 hours or up to 8. Unwrap and cut into wedges to serve.



You may substitute 4 small individual round rolls for the single large loaf. Just divide the ingredients between them.