Italian Picnic Sandwich for a Crowd

Italian Picnic Sandwich for a Crowd is an easy make-ahead sandwich loaded with Italian deli meats, fresh mozzarella, basil, tomatoes, artichokes, and greens. Perfect for summer picnics, beach days, pool parties, and feeding a crowd without turning on the oven.

Italian Picnic Sandwich for a Crowd 

Summer is the season of feeding people without heating up the kitchen.

Whether it's a beach day, lake trip, backyard gathering, concert in the park, road trip lunch, or an afternoon by the pool, I always find myself looking for recipes that can feed a group without requiring hours of prep or standing over a hot stove. During the hottest days of summer, recipes that don't require turning on the oven are worth their weight in gold. That's exactly where this Italian Picnic Sandwich for a Crowd comes in.

Layered with Italian deli meats, fresh mozzarella, basil, tomatoes, marinated artichokes, and crisp greens, it's the kind of sandwich that feels special while being incredibly easy to assemble. Everything can be prepared ahead of time, making it perfect for entertaining, road trips, picnics, and casual summer weekends.

One of my favorite things about this sandwich is how beautiful it looks when sliced and served. The colorful layers make it feel like something you'd find at a neighborhood Italian deli, yet it comes together with simple ingredients from the grocery store.

Around here, summer isn't just a season—it's a collection of beach days, backyard dinners, poolside afternoons, and impromptu gatherings with friends. Having a few reliable recipes that can feed a crowd without heating up the kitchen makes those moments even easier to enjoy.

Enjoy!

-- Ingredients

• A large bakery-style French loaf or Italian loaf - Choose a sturdy loaf that can hold generous layers of fillings without becoming soggy.

• olive oil

• garlic cloves

• deli meats - cotto or hard salami, mortadella, sliced turkey breast, and slice chicken breast

• fresh mozzarella

• fresh basil leaves

• Roma tomatoes

• marinated artichoke hearts

• fresh spinach leaves

• red onion

• seasonings - kosher salt, freshly ground black pepper, and Italian seasoning

-- Equipment

• Serrated bread knife
• Cutting board
• Small mixing bowl
• Pastry brush
• Measuring spoons
• Serving platter

My Go-To's

Serrated Bread Knife - A quality bread knife makes slicing the loaf cleanly and helps preserve all those beautiful layers.

Large Wooden Cutting Board - Provides plenty of space for assembling and slicing the finished sandwich.

Serving Platter (wood or porcelain) - A large platter makes this sandwich look party-ready the moment it hits the table.

-- Let's Make It Together

Slice the loaf horizontally and gently remove some of the soft interior bread from both halves.

Stir together the olive oil and garlic, then brush the mixture over the cut sides of the bread. Sprinkle with Italian seasoning.

Layer half of the salami, mozzarella, basil, tomatoes, mortadella, artichokes, spinach, turkey, onion, and chicken on the bottom half of the loaf. Repeat the layers once more.

Season lightly with salt and pepper, then place the top half of the bread over the fillings.

Slice into wedges and serve immediately, or wrap and refrigerate until ready to serve.

-- Perfecting the Cooking Process

Because there is no cooking involved, ingredient quality really matters here. Fresh mozzarella, ripe tomatoes, and good-quality deli meats will make a noticeable difference. If making the sandwich ahead of time, place the greens between the tomatoes and bread to help prevent excess moisture from soaking into the loaf.

-- Add Your Touch

One of the reasons I return to this sandwich all summer long is how easy it is to adapt for different occasions. Whether you're packing lunch for a day at the beach or lake, feeding friends at a backyard gathering, or preparing food for a road trip, this recipe can be customized to fit the moment.

• Add roasted red peppers
• Swap spinach for arugula
• Use provolone instead of mozzarella
• Add pepperoncini for extra zing
• Include prosciutto for a more traditional Italian deli flavor
• Press the sandwich for 30 minutes before serving for a classic deli-style presentation

-- Set the Mood 

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

This Italian Picnic Sandwich for a Crowd is one of my favorite ways to feed people during the summer without turning on the oven. Whether we're headed to the beach, packing for a road trip, go to a concert in the park, or hosting friends in the backyard, it's the kind of recipe that makes entertaining feel effortless.

If you're planning summer gatherings, you may also enjoy my Mixed Berry Galette with Lemon & Vanilla, Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil, Eggplant & Chicken Sandwiches, and Creamy Coconut Fruit Dip. Together, they make a wonderful collection of warm-weather recipes perfect for sharing with family and friends.

Whether you're headed to the beach, the park, or your own backyard, I hope this sandwich finds its way into your summer plans.

Before You Start

What occasions is this sandwich best for?

This sandwich is perfect for picnics, beach days, pool parties, road trips, concerts in the park, tailgates, and casual summer entertaining.

Can I make this ahead of time?
Yes. It can be assembled several hours ahead and refrigerated until serving.

Can I press the sandwich?
Absolutely. Wrapping and lightly pressing the sandwich creates a more traditional deli-style picnic sandwich.

What bread works best?
A sturdy bakery-style French loaf or Italian loaf works best.

Can I customize the meats?
Yes. Use your favorite deli meats or whatever you have available.

How long will leftovers keep?
Store covered in the refrigerator for up to 2 days.

Can I serve this for a party?
Definitely. It's ideal for feeding a group and works well on buffet tables.

Easy Homemade Turkey Chili Recipe

Everyone needs a basic chili recipe and this one that features ground turkey, beans, and a blend of spices will knock your socks off!

Whenever we have a large crowd over for a party or game night, chili is always a good idea.  Everyone loves it and it is easy to make!

This recipe is a healthier version using ground turkey however, you may use ground beef as well.  Whatever meat you choose the end result will be spectacular.  With a combination of kidney and black beans, tomatoes, and spices this chili is bursting with flavor.  It's the chili we make the most because of the flavors.

All you need for this one pot dish is a dutch oven.  You can even choose to make this in a slow cooker if you like.  I've included notations on that method as well.

This dish is wonderful as a causal dinner.  All you have to do is set it up buffet style with the chili in the dutch oven, and lay out bowls of toppings.  People can serve themselves and make their chili personalized with the toppings.  Very easy...I just love that!

Toppings to serve with chili

• Fritos
• Tortilla Chips
• Cornbread
• Avocados
• Diced Onions
• Corn Salsa
• Grated cheese
• Sour cream
• Chopped green onions
• Sliced jalapeños

Easy Homemade Turkey Chili Recipe

serve 6

double recipe for a large crowd

1/2 yellow onion, small dice
1 Tbsp. canola oil
1 lb ground turkey
1 29 oz. can crushed tomatoes

1 14 oz. cans red kidney beans, rinsed and drained
1 14 oz. can black beans, rinsed and drained
1 1/2  Tbsp. cumin
2 Tbsp. chili powder
1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. salt
1 tsp. paprika

Instructions

In a 5- 6 qt dutch oven over medium high heat, add the oil.  Once hot add the onions and saute 5-7 minutes until translucent. Add the ground turkey and cook until browned, chopping the meat as it cooks for about 7 minutes.

Add the tomatoes, beans, and all the spices. Stir thoroughly.  Turn up the heat to high and bring it to a boil.  Reduce heat to medium low and simmer for 1 hour, stirring occasionally.

Serve with your favorite toppings.  

Slow Cooker Instructions: Cook onions and brown ground turkey in a skillet then add to the slow cooker.  Add all the other ingredients, and cook for 6-8 hours on low, or 3-4 hours on high.

Easy Cinnamon Peach Cobbler (Family Sized)

Yum

We are hosting a huge summer bash in a couple of weeks for a bunch of friends and I've been researching and testing recipes.  The key is that they must feed a crowd but be simple to make.

Today is all about dessert!  I've been digging through our old family recipes again and came up with my version of a classic.  If you want a super easy and quick dessert to make look no further than this Easy Cinnamon Peach Cobbler.  I made this particular one family sized in an 8x8 pan for testing purposes, but just double the ingredients and place in a 9x13 pan for one that will feed a crowd.

There's nothing better than this southern dessert during the summer, especially when peaches are in season!  Oh! fresh peaches are the BEST!  We just picked up some delicious peaches that promised to be a 12 on the flavor scale (0-15, 15 being sweetest) and they sure were.  Juicy and sweet.  So make sure to use fresh ones if you can find good ones.  If not then frozen will work perfectly.

This is a cobbler that is cakey, instead of a biscuit topping or a pie crust.  You make a batter and pour it in the pan, then add the peaches on top.  The peaches sink down and the cake rises around the peaches to create a cake like cobbler. Yum!  I also added some cinnamon to the peaches to give it a little homey flavor which I adore.  Leave it out if you prefer just plain peaches.  This is excellent in taste, and couldn't be 

Bring a little South to your menu and enjoy this Easy Cinnamon Peach Cobbler (Family Sized) with a scoop of vanilla ice cream.  It can't be beat!

Enjoy!




Easy Cinnamon Peach Cobbler (Family Sized)

serves 6

1/4 cup butter

1 1lb. fresh or frozen peaches peeled and sliced

1 tsp. cinnamon
3/4 cups sugar, divided
3/4 cups self-rising flour
3/4 cups milk
1 teaspoon vanilla extract 

Add butter to a 8x8 baking dish and place into the oven as it preheats to 375º F to melt.

To a small bowl add peaches and 1/4 sugar.  Stir to combine.  Set aside.

In a medium bowl add remaining sugar, self-rising flour,  milk, and vanilla. Whisk until well combined.  Remove pan from oven and pour batter on top of the melted butter.  Top with the peaches and their juices.  Do not stir.

Bake until the cobbler is golden brown, about 35 minutes. Serve warm with a scoop of vanilla ice cream.

Grandma Landon's Strawberry Cake

May is strawberry season in Los Angeles!

It holds the great Strawberry festival up in Oxnard, which is a blast! We try and go each year and eat everything strawberry in site.  I usually come home with a flat of strawberries and a stomach ache! They have everything from strawberry margaritas to strawberry nachos, even strawberry pizzas!

You can ride strawberry rides, listen to the Young Dubliners, or bungy jump to your hearts content.  Plus there are vendor's booths selling all sorts of hand made crafts.  But the main draw for me are the juicy, plump, ripe strawberries! Just thinking about them now is making my mouth water!

So what do you do with a big flat of strawberries?  Well I have lots of recipes that will use them up but first off I wanted to make my Grandma Landon's Strawberry Cake. Now this cake is famous among my family. When they heard I was going to break out my 9x13 pan and make Grandma's cake I immediately got all sorts or stories bringing back fond memories of this cake....and requests for the recipe.

My mom handed down this recipe and even she was in love with it. She said the flavors are just outstanding and that the fresh strawberries in the icing are a must to make this cake the bomb!  She told me stories of Grandma serving this cake a family gatherings as it was such a crowd-pleaser and served a lot of people. Mom was smiling ear to ear as she recalled the fond memories of this cake.

I must say it is easy to put together as it uses a box cake mix to start.  I was blown away at the end result. This is one of the most moist cakes I've tasted and full of strawberry flavor. I did change up the icing just a bit from the original recipe. The icing calls for mashed strawberries to be incorporated in the icing.  I chose to chop my strawberries and fold them in leaving them chunky so that you get bits of strawberries throughout.  I must say it came out fantastic!  Everyone just loved the cake and there wasn't a bite left.

Guess I'll have to make another one!

Enjoy!

Grandma Landon's Strawberry Cake

serves 15

FOR THE CAKE:
1 box (18.25 Oz. Box) White Cake Mix
1 box (4-serving 3 Oz. Box) Strawberry Jello
¾ cup Oil
½ cup Water
¼ teaspoon Baking Soda
4 whole Eggs
½ cup Fresh or Frozen Strawberries
3 Tablespoons Flour

FOR THE FROSTING:
½ stick Butter
3 ounces, Cream Cheese, softened
1 dash Salt
1 pound Powdered Sugar
⅓ cup Strawberries, Fresh or Frozen, Thawed And Mashed (I cut mine into chunks)

For the cake:
Mix cake mix and box of Jello until blended. Add oil, water and baking soda and then beat 2 to 3 minutes. Add eggs and beat 2 to 3 minutes. Toss strawberries with 3 Tablespoons of flour. Fold the strawberries and any juice that may have accumulated into the batter mixture. Pour into a greased and floured 9″x13″ pan. Bake at 350 degrees for 35 minutes or until done.

For the frosting:
Beat butter and cream cheese with salt until smooth. Gradually beat in half of the powdered sugar, then the strawberries, then the remaining powdered sugar until smooth. (Note: if you leave the strawberries chunky then fold them in after the frosting comes together, adding all the powdered sugar.)  Frost the cooled cake and enjoy.

Super Bowl Party Food Round Up

Are you ready for some football?

What a great day to hang with family and friends, watching a great game, and eating some great food!  (lots of greats...)


Part of the fun is eating super bowl snacks, munchies, and party food.  So this post is a round up of some great dishes that would make your Super Bowl Party spectacular!


Just click on the food title that inspires you and it will take you to the recipe.




Appetizers


Spinach and Feta Cheese Bundles




Sausage Mushroom Quiche Appetizers














Cheesy Garlic Herb Bread



Cheesy Italian Bread



Sweet Onion Salsa



Mini Pizzas



Salsa Roja



Munchies


Chicken Pot Pie Pockets



Baked Chicken Taquitos



Simple Perfect Chili



Chicken Verde Tacos



Chicken Quesadilla Grande



One Pot Pasta



Tex Mex Soft Tacos



Fajita Bar


Try some of these great recipes, and make some great food.  Most of all have a wonderful Super Bowl Party!

Chicken Verde Tacos

Ready for some Game Day food?

These have to be the best tasting chicken tacos...ever!  They are also some of the easiest to make.  


Perfect for feeding a crowd, and who doesn't love tacos?  They are a satisfying dish that your kids, husbands, friends, and neighbors are sure to love!


To add to the convenience I use a crock pot for easy, hands-off cooking so you can enjoy the game as well!


The best part?  The flavor.


These Chicken Verde Tacos, have a mild sweet and spicy flavor from the cooking liquid.  It's loaded with vegetables and spices, and they are so moist.  Now don't be put off by the celery...it lends the best mild "green" flavor and texture to the cooking liquid.  


I tell you now...be prepared...they will be coming back for more!


Here are some pics to help you along.


 - Place chicken breasts in a slow cooker
 - In a food processor, or a blender, mix ingredients to make the cooking liquid.  This is actually thick like a paste to begin with.  Blend all ingredients until smooth.

 - Cook for 6-7 hours on low or 4 hours on high.
 - Remove chicken and discard the bay leaf.  Shred chicken and return to the pot, stirring with the remaining cooking liquid.

Serve with corn tortillas and your favorite toppings.  I made homemade taco shells. (Tutorial coming soon!) and used shredded cabbage, cheese and some salsa verde for toppings.

Believe me...these are the BEST chicken tacos ever!  Try them.

Chicken Verde Tacos

Serves: 8

Ingredients:

2  ½ lb Boneless skinless chicken breasts

½  onion, peeled and quartered 

2 stalks celery, cut in thirds         

1 Jalapeno, seeded and cut into quarters         

¼  cup water

½ tsp salt

½ tsp chili powder

½ tsp cumin

¼ tsp crushed red pepper

¼ tsp oregano                              

¼ tsp black pepper

1 ½ cloves garlic, minced

1 bay leaf                                       

Corn Tortillas

Salsa verde, shredded Cabbage, shredded cheese, and lime wedges (optional)

                                                       

                                                       

Directions:

Place meat in a 5 quart slow cooker.  In a food processor or blender combine onion, celery, jalapeno pepper, water, salt, chili powder, cumin, crushed red pepper, oregano, black pepper, and garlic. Process until almost smooth.

Pour over meat in cooker. Add bay leaves.  Cover and cook on low for 6 - 7 hours or on high for 4 hours.  Remove meat from cooker; discard bay leaf.  Shred pork by pulling two forks through the meat.  Return meat to the cooker; and stir in with the cooking liquid. 

Serve with taco shells, and desired toppings.