Description
A simple baguette turns into a hearty sandwich when filled with a variety of meats, cheeses and vegetables.

Ingredients

• 1 baguette, about 2 feet long
  
• Assorted fresh greens (green leaf and shredded iceberg lettuces, arugula, Boston lettuce)
  
• 1/2 pound yellow American cheese, thinly sliced
  
• 1/4 pound each white American cheese, cheddar cheese, pepperjack cheese and Swiss cheese, thinly sliced
  
• 2 ripe medium-sized tomatoes, thinly sliced
  
• 1/2 yellow and 1/2 red pepper, thinly sliced
  
• Tuscan pepper (pepperocini) slices
  
• 1/4 pound each bologna, pepperoni, roast beef, roast turkey, pastrami and ham, thinly sliced

Preparation
Building the Sandwich

1. Using serrated knife, cut bread horizontally, slicing all the way through the bread; place on large cutting board.

2. Layer bottom half of bread with greens. Vary greens every four inches in this order: leaf lettuce, shredded lettuce, leaf lettuce, arugula, Boston lettuce and leaf lettuce.

3. Next shingle three slices of cheese across the lettuce with cheese points sticking out. Vary cheeses every four inches in this order: yellow American cheese, white American, cheddar, pepperjack, yellow American and Swiss.

4. Top the cheeses with vegetables. Vary vegetables every four inches in this order: tomatoes, yellow peppers and Tuscan pepper slices, tomato, red peppers, yellow peppers and tomato.

5. Fold sliced cold cuts and layer in four-inch segments in the following order: bologna, pepperoni, roast beef, roast turkey, pastrami and ham. With pepperoni and turkey, add additional red and yellow pepper pieces between folds.

6. Place top piece of baguette on sandwich. Cut into six sandwiches.

Nutrition
no information available

Serves
Serves 6.

Variations
no information available