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slices of picnic sandwich, inspired by stromboli and calzone recipes, on wood table

Italian Picnic Sandwich

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Course Appetizer, lunch, Main Course
Cuisine Italian

Ingredients
  

For the Sandwich

  • 1 pound loaf frozen bread dough pizza dough, or homemade sourdough plus flour for dusting
  • 4 ounces thinly sliced genoa salami
  • 4 ounces thinly sliced ham
  • 4 ounces thinly sliced pickle
  • 8 ounces ricotta cheese
  • 8 ounces provolone Monterey Jack, or sharp cheddar cheese, shredded
  • 1 medium onion sliced
  • ½ green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 teaspoon dried oregano
  • 1 egg beaten with 1 teaspoon water
  • Sesame Seeds or poppy seeds optional

For the Marinara Sauce

  • 5 tablespoons olive oil
  • 1 large onion diced
  • 4 clove garlic finely chopped
  • ½ teaspoon crushed red pepper flakes
  • 1 lb. fresh tomatoes or 1 28-ounce can tomatoes chopped with their juices
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 basil leaves chopped

Instructions
 

  • Preheat the oven to 350°F.
  • If you are using frozen dough, allow it to completely thaw. On a lightly floured surface, use a rolling pin to roll the dough to a 10 x 14-inch rectangle. Place the dough on a lightly greased baking sheet.
  • Layer the meats over the center third of the dough. Dollop the ricotta over the meats and then sprinkle on the cheeses. Layer the onions and peppers over the cheeses. Sprinkle the oregano over filling. Bring the edges of the dough to the center and seal it.
  • Turn the dough seam side down on the baking sheet. Make slits on the top of the loaf with a knife. Brush the loaf with the egg wash and sprinkle with sesame seeds or poppyseeds. Place in the oven and bake for about 25 minutes, or until the dough is done and golden brown. Cool on a rack for at least 10 minutes. Spread marinara sauce on top of the stromboli or serve as a dipping sauce.
  • On a cutting board, slice into individual portions. Serve slices with chips and a light salad.
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