The Infamous BIG Sandwich

This baked French bread sandwich is piled with turkey, ham, hard salami, and provolone, then finished with crisp lettuce, tomatoes, pickles, and red onions tossed in deli dressing. Around here, we call it the Big Sandwich. Once you see it, the name makes perfect sense.

It's warm, cheesy, generously filled, and ready in about 25 minutes. You build one big sandwich on a bakery loaf, bake the two halves open-faced, add your fresh toppings, and cut it into portions. It's an easy dinner for the family and just as useful when you need something substantial on a game-day table.

This is the kind of meal that gets everyone into the kitchen before you've finished slicing it. Get the plates out first.

A Family Favorite From My Mom's Kitchen

The Big Sandwich came straight from my mom's kitchen. I couldn't tell you where she first got the idea. She's the kind of cook who can put a meal together without consulting a recipe, and this sandwich became one of those things we always looked forward to.

It worked for an ordinary weeknight, and it worked when there were more people around the table. A big loaf of bread, layers of deli meat, plenty of cheese, and something crunchy on top. Simple ingredients, but a very good dinner.

Now I make it in my own kitchen, and it's still a favorite. My kids' friends even request it. When teenagers specifically ask for something you've made, that recipe stays in the rotation.

If you like a substantial sandwich for dinner, my Copycat Portillo's Italian Beef Sandwiches are another favorite. Those cook in the slow cooker, while this baked deli sandwich is the one to reach for when dinner needs to happen quickly.

Why You'll Love This Baked French Bread Sandwich

• Ready in about 25 minutes: Approximately 10 minutes of prep and 12 to 15 minutes in the oven.
• Made with grocery-store ingredients: Grab a bakery loaf and your deli favorites.
• One loaf, several portions: Cut it into four generous dinner servings or smaller pieces for a party.
• Warm and crunchy: Melted provolone and toasted bread meet cool, crisp toppings.
• Easy to adapt: Adjust the vegetables or deli meats to your family's preferences.
• Useful for casual hosting: Double the recipe when you need a bigger batch.

This is also a good dinner for those evenings when you haven't defrosted anything. The deli counter and bakery have you covered.

Ingredients for the Big Sandwich

French Bread

Start with one whole French loaf from the grocery-store bakery. Choose a loaf wide enough to hold the layers of meat and cheese. You want a sturdy base that you can cut into individual sandwiches after baking.

Turkey, Ham, and Hard Salami

Use ½ pound each of sliced turkey, ham, and hard salami. The turkey and ham give you familiar deli flavor, while the salami adds a more seasoned bite.

This is a generously filled sandwich, so spread the slices along the length of the loaf rather than piling everything into the middle.

Provolone Cheese

You'll need ½ pound of sliced provolone. I layer some of the cheese between the meats and put the remaining slices on the opposite half of the bread. That gives you melted cheese throughout the sandwich and on both sides.

Mustard and Deli Sandwich Dressing

Use 2 tablespoons of deli or Dijon mustard and 4 tablespoons of deli sandwich dressing.

The dressing does two jobs: half goes on the sliced onions, and half goes directly onto one side of the bread. Look for a deli-style sandwich dressing near the deli section at your grocery store.

Red Onion and Fresh Toppings

Thinly slice ½ red onion, then gather lettuce, sliced pickles, and sliced tomatoes.

The vegetables go on after baking. That keeps the lettuce crisp and gives the finished sandwich a fresh contrast to the warm meat and melted cheese.

How to Make the Big Sandwich

1. Preheat the Oven and Dress the Onions

Preheat your oven to 425°F and line a sheet pan with parchment paper rated for that temperature.

Place the sliced red onion in a small bowl with 2 tablespoons of the deli sandwich dressing. Toss and set aside while you assemble the sandwich.

2. Slice and Season the Bread

Slice the French loaf in half lengthwise so you have a top and bottom half.

Spread 2 tablespoons of mustard over the cut side of one half. Coat the cut side of the other half with the remaining 2 tablespoons of deli dressing.

3. Layer the Meat and Cheese

Layer the turkey, ham, and hard salami on one half of the bread, placing slices of provolone between the layers of meat.

Arrange the remaining cheese on the other half of the loaf.

Keep both halves open-faced on the prepared sheet pan. You'll put them together after baking and adding the toppings.

4. Bake Until the Cheese Bubbles

Bake for 12 to 15 minutes, until the cheese is melted and beginning to bubble.

Watch the bread toward the end of the baking time. You want toasted edges and melted cheese without letting the loaf get too dark.

5. Add the Fresh Toppings

Remove the pan from the oven. Use a fork to lift the marinated onions from their bowl, allowing excess dressing to drip off.

Add the onions, pickles, tomatoes, and lettuce to the meat-covered half. Place the other half on top, then slice into individual sandwiches and serve.

Tips for a Really Good Big Sandwich

Slice the onions thinly. They're easier to distribute, and you get a little onion in each bite rather than one thick slice.

Layer cheese between the meats. Don't save every slice for the top. Those middle layers make the filling especially good.

Dry the lettuce and blot juicy tomatoes. Extra moisture can soften the toasted bread quickly.

Add the vegetables after baking. Warm lettuce isn't what we're going for here. Finish the sandwich once it comes out of the oven.

Use a serrated knife. It cuts through the toasted loaf more easily. Hold the sandwich gently in place so the filling doesn't slide out.

Choose your portion size for the occasion. The recipe makes four generous main-course portions. Smaller pieces work well when it's one of several things on a party table.

What to Serve With the Big Sandwich

For a weeknight dinner, chips, fruit, or a simple salad are plenty. You've already got meat, cheese, bread, and vegetables in the sandwich.

When I'm planning a bigger spread, these are good options:

• Tater Tot Potato Salad for a fun potato side.
• Classic Macaroni Salad for a familiar, make-ahead pairing.
• Dill Pickle Chex Mix for something crunchy to snack on.
• 3-Ingredient Chipotle Onion Dip with a bowl of chips.

Pick one or two, depending on how many people you're feeding. You don't need to make every side to put together a good meal.

An Easy Game-Day or Halloween Dinner

A baked French bread sandwich is useful when people are eating at different times or you want something you can portion onto a platter. Cut smaller pieces for game day, or make two loaves when you need more dinner-sized servings.

It's also a practical Halloween dinner before the evening gets busy. Prep your toppings earlier, then assemble and bake the sandwich when everyone is ready to eat. A real dinner before the candy comes out is always a good idea.

For more ideas to round out the table, browse my party favorites.

Can You Prep the Big Sandwich Ahead?

You can slice the onions, wash and dry the lettuce, and portion the meats and cheese ahead of time. Keep those ingredients covered in the refrigerator until you're ready to assemble.

For the best bread texture, wait to add the dressing and bake until close to serving. Slice the tomatoes near serving time, and add all the fresh toppings after the sandwich comes out of the oven.

If you expect leftovers, add lettuce and tomatoes only to the portions you're serving right away. The remaining bread and filling will be easier to reheat without those toppings.

Frequently Asked Questions

Can I use different deli meats?

Yes. The turkey, ham, and hard salami combination is my original version, but you can adjust it to what your family likes. Keep the layers spread evenly so the sandwich is easy to close and slice.

Can I use a different cheese?

Provolone is my choice for this recipe. Swiss or mozzarella would give you a different flavor while still working as a melting cheese.

Do I bake the sandwich with the top on?

No. Bake both halves open-faced, with the meat and cheese on one half and the remaining cheese on the other. Add the vegetables after baking, then close the sandwich.

How many people does one loaf serve?

The recipe makes four generous servings. For a party with several other dishes, slice it into smaller portions. The number of pieces will depend on the size of your loaf and how thickly you cut them.

Can I double the recipe?

Absolutely. Use two loaves and double the ingredients. Leave enough space on the pans for both halves of each sandwich, and check each loaf for bubbling cheese and toasted edges.

Make the Big Sandwich for Your Next Easy Dinner

This recipe has been around our family table for years because it's easy to make and people look forward to eating it. The marinated onions, layers of provolone, and fresh toppings make a grocery-store loaf and deli meats into a dinner worth repeating.

If you make the Big Sandwich, leave a rating and a comment below. I'd love to know whether you served it for family dinner or put it out for a crowd.

Grab a plate!