Home Kitchen Turkey Provolone Italian Loaf Sandwich

Meet my most recent sandwich addiction.

If you’ve been around here for a while, you might remember me sharing thisCalifornia Club version from back in 2019. All these year later, I still love a loaf sandwich. Not only because it’s unfussy but they are also pretty fun to put together. In this most recent sandwich, simply hollow out a bread boule, smear with garlic mayo and then fill with sliced dill pickles, turkey (or chicken) deli meat, provolone cheese, kettle cooked potato chips, red onion and lightly dressed arugula. Then cut into fourths and serve! It genuinely is that simple.

And if you don’t want to go the bread boule route, you can of course use slices of sourdough or italian bread and follow the same steps. However, you may need to adjust the quantity of the ingredients to make it work.

To cook this Turkey Provolone Loaf Sandwich Set out:

• italian bread boule – Try to find a 18 to 22 ounce italian or sourdough boule.
• garlic mayo – Use kitchen-made or store-bought.
• green goddess seasoning – This is made by Trader Joe’s and I’ve linked it below in the printable recipe. (not sponsored)
• dill pickle slices – Use your go-to!
• turkey deli meat – Chicken deli meat can also be used.
• provolone cheese – Mild, buttery and slightly sweet flavor.
• kettle cooked potato chips – Use a potato chip that is thick and has good crunch.
• red onion – Lends satisfying and slightly sharp onion flavor.
• arugula – A fresh leafy green that is slightly bitter and peppery.
• olive oil – Use a good quality olive oil meant for drizzling or finishing a dish.
• lemon juice – Adds bright flavor, acidity and tang.
• kosher salt – Enhances flavor.
• freshly ground black pepper – Lends some subtle bite and flavor.

For this method, I use an Italian bread boule. However, you could also only use sliced italian bread or sourdough.

With a serrated bread knife held at a slight angle, cut the top off the bread boule. With your impeccably clean hands, hollow out the bread bowl and slice off the excess bread from under the top that you only removed.

Note: You can save the bread you’ve removed to make breadcrumbs.

Spread the inside of the bread boule with 3 tablespoons of garlic mayo (aioli) or more to taste. Use kitchen-made or store-bought (Graza’s garlic aioli is a genuinely good option! – not sponsored)

Sprinkle with Trader Joe’s green goddess seasoning – I eyeball this.

Arrange 6 or so pickle slices in an even layer. This will of course depend on how big your slices of pickles are.

Arrange 1/4 to 1/3 pound of either turkey or chicken deli meat.

Next, arrange 4 slices of provolone cheese on top of the deli meat.

Arrange an even layer (or thereabouts) of kettle cooked potato chips. The thicker the chip, the better – so they stay crunchy!

Arrange with thinly sliced red onion, about 1/4 cup or so.

Next add a generous handful of baby arugula to a bowl. Drizzle with a teaspoon of olive oil and 1 teaspoon of freshly squeezed lemon juice. Season with a small pinch of kosher salt and some freshly ground black pepper. Toss well to coat.

Arrange the dressed arugula on top of the bread would.

Replace the top of the loaf.

Cut into fourths.

And serve!

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Enjoy! And if you give this Turkey Provolone Italian Loaf Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!