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http://www.thekitchn.com/feedburnermain


(Image credit: Maria Midoes)

My dad was one of eight children, and his mother and father owned a general store and deli after escaping the New Jersey suburbs for a small town in Vermont, which is just to say — my grandmother knew how to make a big sandwich for a crowd.

I spent many summers in her kitchen preparing picnic lunches for two or three aunts and a circus of cousins to take to the lake. These large sandwiches became a staple of summer. They were filling, could be made well in advance, and traveled well. Over those summers I learned my grandmother’s tricks for making a hearty sandwich for a crowd.

This sandwich for a crowd is not your typical party sub sandwich. It isn’t built on a hoagie roll or baguette. A sub sandwich has its place at a party, but it doesn’t pack well for a picnic, hike, or trip to the beach. Instead we’re using a whole round bread loaf to build a sandwich that is protected by the bread and condiments themselves.

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