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Nornie Bero’s meat lover's foot-long sandwich

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Filled with tasty deli meats and a fresh tomato mixture, these foot-long subs take sandwich making to the next level.

  • Serves4
  • Prep time10 minutes
Nornie Bero’s meat lover's foot-long sandwich

Ingredients

  • 1 Coles Bakery French Stick
  • 1/3 cup (100g) mayonnaise
  • 12 thin slices mortadella
  • 12 thin slices gouda cheese
  • 12 thin slices pastrami
  • 3 large pickled cucumbers, thinly sliced
  • 275g jar pickled artichokes, drained, torn
  • 1 cup tabouleh (from the deli)
  • 1/2 cup (130g) basil pesto

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Use a serrated knife to split the baguette horizontally (don’t cut all the way through). Remove the inside of the bread from the top of the baguette (reserve for another use).

  2. Step 2

    Spread the base of the baguette with mayonnaise and top with mortadella, gouda and pastrami. Arrange the artichokes and pickled cucumber over the pastrami and spoon the tabouleh and pesto over the top.

  3. Step 3

    Cut the baguette into slices to serve.

Nornie Bero’s meat lover's foot-long sandwich

Nornie Bero’s meat lover's foot-long sandwich
  • Serves4
  • Prep time10 minutes
Ingredients
  • 1 Coles Bakery French Stick
  • 1/3 cup (100g) mayonnaise
  • 12 thin slices mortadella
  • 12 thin slices gouda cheese
  • 12 thin slices pastrami
  • 3 large pickled cucumbers, thinly sliced
  • 275g jar pickled artichokes, drained, torn
  • 1 cup tabouleh (from the deli)
  • 1/2 cup (130g) basil pesto
    Description

    Filled with tasty deli meats and a fresh tomato mixture, these foot-long subs take sandwich making to the next level.

    Method

    1. Step 1

      Use a serrated knife to split the baguette horizontally (don’t cut all the way through). Remove the inside of the bread from the top of the baguette (reserve for another use).

    2. Step 2

      Spread the base of the baguette with mayonnaise and top with mortadella, gouda and pastrami. Arrange the artichokes and pickled cucumber over the pastrami and spoon the tabouleh and pesto over the top.

    3. Step 3

      Cut the baguette into slices to serve.