John and I have been taking advantage of the nice weather and going on picnics on my day off. John starts work at 4am so we like to head to the park at 8 or 9am. That makes it a late breakfast for me and lunchtime for him. I thought it would be nice to come up with an easy stuffed sandwich that I could make the day before. That way we could hop in the car as soon as John was done with his morning cheese chores.
I had my recipe books open which makes my son very happy. I told him what I was looking for, he suggested using his favorite salad recipe. This recipe was contributed to “A Taste of Tradition” Mt. View Church recipe book in 1998 by none other than my sister-in-law Ann. We make this salad all the time as a light supper, especially during the summer. Stuffing it into a loaf sandwich turned out perfect!
I also like this salad/sandwich because it uses three of our cheeses, Quark, Maasdammer, and Cheddar. What’s not to love about that?
I do recommend choosing your bread carefully. We loved the sourdough artisan loaf for flavor, but the chewy crust forced the filling to squish out a little bit. It’s okay to get a little messy on a picnic, right?
Layered Basil Salad Sandwich
Mix the carrots, peas, quark, mayonnaise, mustard, salt, and pepper in a small bowl. Set aside.
Cut off the top third of the loaf and dig out the center, leaving an inch of crust to make a bowl. Fill the bread bowl with lettuce all the way to the top, this layer will compress. Layer the quark filling evenly over the lettuce, followed by the ham, red onions, cheeses, and eggs.
Cover with the top of the bread loaf and wrap tightly in saran wrap. Chill for a minimum of four hours, can be made 24 hours in advance. Slice in wedges for a round loaf or thick slices for an oblong loaf.
*you can substitute sour cream
**you can substitute Swiss cheese