Puffed Turkey Sandwich Loaf
Preserved from Centennial Cookbook 1893–1993, Farmersville, Illinois, printed page 6.
Servings: 6 servings
Ingredients
- 1 lb. loaf French bread, sliced horizontally
- ⅓ C. mayonnaise plus ½ C. more mayonnaise, divided
- 2 tsp. Dijon mustard
- 12 oz. thinly sliced cooked turkey
- Salt and pepper
- 2 med. tomatoes, sliced ¼-inch thick
- 3 T. finely chopped onion
- 2 garlic cloves, peeled, crushed
- 1 C. Parmesan cheese
Instructions
- Remove as much bread as possible with fingers, leaving ½-inch shell. Mix ⅓ cup mayonnaise and mustard in a small bowl. Spread this over bottom and top edges of bread. Bake on baking sheet for 10 minutes (375° oven), until edges brown. Arrange turkey slices, overlapping inside of bread, making 2 layers, salt and pepper, top with tomatoes. Stir ½ cup mayonnaise, onion, garlic and Parmesan cheese together. Spread over sandwich, covering cut edges. Before serving, place on baking sheet, then broil until topping puffs. Makes 6 servings (1½-inch slices). May be held at room temperature up to 2 hours before broiling.
Notes
Source fidelity note: Preserved from the 1993 Farmersville Centennial Cookbook scan. No missing source detail has been inferred.