The Splash Sandwich is the perfect bite for sunny poolside days — light, fresh, and packed with flavor. Layered with tender grilled chicken, crisp lettuce, juicy tomatoes, creamy texture, and a tangy herb mayo, all nestled between toasted multigrain bread, this sandwich delivers the ideal balance of crunch and creaminess. Refreshing and satisfying, it’s your go-to summer sandwich that’s as cool as a dip in the pool.
Ingredients
- 1 round bread loaf
- 2 tablespoons butter
- 2 tablespoons yellow mustard
- 2 cups shredded iceberg lettuce
- 1/2 pound sliced deli ham
- 1/2 pound sliced deli turkey
- 6 slices Swiss cheese
- 6 slices Cheddar or Colby Jack cheese
Instructions
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Preheat the oven to 350 degrees F (175 degrees C).
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Cut a wide circle out of the bread loaf top like you’re making a soup bread bowl. Carefully remove and set aside the loaf top.
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Hollow out the bread interior, being careful not to break through the sides. The loaf interior can be used to make croutons, so there’s no waste.
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Melt butter with mustard in the microwave for 15 seconds in a small bowl. Mix well.
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Brush butter mixture onto the exterior of the bread loaf and top; place loaf and top on a baking sheet.
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Bake in the preheated oven for 10 minutes. Let cool.
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Pat lettuce dry and place a layer in the bottom of the hollowed-out loaf. Layer cheese over lettuce. Add a layer of ham and turkey. Repeat until the loaf is full. Top with reserved bread top.
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Wrap sandwich in plastic wrap and put on a baking sheet. Place another baking sheet on top with something to weigh it down.
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Place the completed sandwich on the baking sheet in the refrigerator for at least 1 hour or overnight.
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Keep the sandwich whole or cut it into easy triangular sections.
