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.

a sliced sandwich and a can of sparkling water on the shores of a mountain lake

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.

a dark wood cutting board with sandwich ingredients like ham, salami, sliced mozzarella, tomatoes, bread and olives

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
a round sourdough boule with the center cut out
.

Pro- tips for a fantastic sourdough sandwich:

  • Create a deep cavity in your sourdough boule. Rub with garlic and brush with fruity olive oil.
  • Begin layering with something dry- like salami.
  • Think about the colors as you layer. How will the sandwich look once sliced?
  • Be sure when you carve out the bread bowl, give yourself plenty of room for the filings, but do not make the bottom too thin or it can burst.
  • Avoid mayonnaise in your sandwich-it is not safe to leave outdoors for long before it spoils.
  • Wrap the sourdough tightly in foil and then plastic and chill overnight for the best sandwich. Place on a plate and weight it down with another plate topped with a few cans. See my **notes below about toasting your sourdough sandwich.
  • To Serve: slice into wedges- like a pie.
a round sourdough boule being layered with salami

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
a round sourdough boule being layered with olive tapenade

Equipment & utensils needed for this recipe:

  • large serrated knife
  • plastic wrap
  • heavy duty foil
  • cutting board
a round sourdough boule being layered with ham

What to serve with this sandwich:

  1. German Potato Salad
  2. Tropical Salad
  3. Broccoli Blueberry Salad
  4. Double Chocolate and Walnut Brownies
  5. Montana Bourbon Oatmeal Cowboy Cookies
a sliced sourdough sandwich on a blue speckled enamel plate nest to berries

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.

Sourdough Sandwich

Recipe by Meggen Arthur Wilson Course: Breads, Game Day, Main Course, Montana Kitchen, Party Food, Summer RecipesCuisine: MediterraneanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

426

kcal

A stuffed Sourdough is the perfect sandwich for picnics and gatherings: a stuffed sourdough boule filled with veggies, tapenade, cheese, and meats. Total time- 9 hours/ overnight

Ingredients

  • 1 large sour dough boule

  • 1 large garlic clove, sliced in half

  • 3 TBSP fruity olive oil

  • 1/4 lb salami

  • 1/4 lb Virginia ham

  • 1 small jar of olive tapenade

  • 1 small jar of roasted red peppers, drained and patted dry

  • 1 cup fresh greens, washed and dried

  • 1 small tomato, sliced

  • 1 large ball of buffalo mozerella, sliced

Directions

  • 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.
The “Secret Spot”

Read my insider tips about Glacier National Park:

Best places to picnic and dine in Glacier National Park

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