California Picnic Loaf
< 15 minutes
1 (7- to 8-inch) round sourdough bread (about 1 pound)
¼ cup salsa
¼ cup mayonnaise or reduced-fat mayonnaise
½ cup (2 ounces) shredded Colby-Monterey Jack cheese
1 cup shredded romaine lettuce
2 cups (about 8 ounces) chopped cooked BUTTERBALL® Turkey Breast
¼ cup sliced pitted black olives
1 avocado, thinly sliced
- 1.Slice off top one third of bread, creating a lid; set aside. Scoop out bread insides from bottom of round, leaving a hollow shell. (Save bread insides for another use.)
- 2.Combine salsa, mayonnaise and cheese in medium bowl. Spread half on the bottom inside of the bread shell. Top with lettuce and layer with turkey and remaining salsa mixture. Layer olives and avocado. Press down for a firm filling. Cover with top lid of bread.
- 3.Wrap in plastic or foil and refrigerate up to 4 hours for easier slicing. When ready to serve, cut into 4 to 6 wedges.