Sourdough Sandwich
A stuffed sourdough boule sandwich is the perfect picnic sandwich for lakeside dining, holiday gathering or anytime you need to feed a crowd.
Hiking in Glacier National Park every summer to our favorite “secret spot” in “Location NOT disclosed” and enjoying a picnic is a family tradition going back over 20 years. We have shared our little “secret” with a few select friends and family. There is a beautiful lake surrounded by mountains, driftwood logs that can be used as seating or a makeshift picnic table and the water is brisk enough to keep watermelons and beer ice cold. It is our little private piece of heaven.
Whether you have a favorite spot to picnic or just need to feed a crowd, this stuffed sourdough boule, filled with vegetables, olive tapenade, cheese and meats is the perfect sandwich to share.
Ingredients in this sourdough sandwich:
- fresh buffalo mozzarella, provolone or Swiss cheese
- greens- arugula, spinach, chicory
- garlic
- olive oil
- tomaotes
- green olives
- olive tapenade
- jar of marinated roasted red peppers, drained
- salami, turkey, ham
- large sourdough boule
Pro- tips for a fantastic sourdough sandwich:
Other items for stuffing your sourdough:
- pickled vegetables
- cornichons
- pickles
- grilled eggplant, zucchini or squash
- sliced hard boiled eggs
- artichoke tapenade
- grilled tofu for a vegetarian sandwich
Equipment & utensils needed for this recipe:
- large serrated knife
- plastic wrap
- heavy duty foil
- cutting board
What to serve with this sandwich:
- German Potato Salad
- Tropical Salad
- Broccoli Blueberry Salad
- Double Chocolate and Walnut Brownies
- Montana Bourbon Oatmeal Cowboy Cookies
Choosing a sourdough:
I buy my sourdough from Fleur Bake Shop here in Whitefish. Look for a fresh loaf with a hearty crust. Store bought sourdoughs from the grocery store might not have that signature crust that will keep the sandwich from getting too soggy.
**You can stuff the bread bowl with just about anything. You can also toast the bowl. Simply unwrap the plastic layer, but leave wrapped in foil and bake in the oven at 350 until toasty- maybe 20 minutes. I would not put in the salad greens if you plan to bake the boule. Let cool in the foil about 15 minutes before slicing.
Ingredients
- 1 unit large sour dough boule
- 1 unit large garlic clove sliced in half
- 3 TBSP fruity olive oil
- ¼ lb salami
- ¼ lb Virginia ham
- 1 jar olive tapenade small
- 1 jar roasted red peppers drained and patted dry
- 1 cup fresh greens washed and dried
- 1 unit small tomato sliced
- 1 unit large ball of buffalo mozerella sliced
Instructions
- Carve out the center of the boule, reserve to the top for later- see photo.
- Rub the clove of sliced garlic inside the cavity of the sourdough and brush the interior lightly with olive oil.
- Begin layering the boule with the ham or salami, then follow with cheese, greens, peppers, tapenade, tomatoes, finishing with cheese and meat. You can drizzle a bit more olive oil inside if you’d like.
- Replace the top of the boule. Wrap tightly in foil and plastic wrap. Place in the fridge overnight or for at least 8 hours.
- To serve: Slice the boule in half and then into quarters and eighths as you would a pie. Serve with fresh fruit, cold beer or a glass of dry white wine- preferably in a riparian setting.
