For our tenth grade Sunday School class Fall kick-off, the teaching team consisting of my husband and I, plus another couple, Rex and Beth, were trying to come up with a way to jump-start the school year and bond our class right from the beginning. We decided to take our students to historic Fort McAllister State Park in Richmond Hill, Georgia for the weekend. We stayed in two lovely cabins that looked out onto the marsh... one for the boys and one for girls. Our afternoons were filled with a river clean-up service project and kayaking the barrier islands, while our evenings were spent studying God's Word and eating... what a great combination!
Since that day, I have made these for a Super Bowl party, girls' sleepover, finger food reception at church, as well as a fast weeknight supper. You can serve this with a bowl of soup or just with carrot sticks and chips.
1 pkg. sliced deli ham
1 pkg. sliced deli turkey
1 pkg. sliced provolone cheese. I prefer Boar's Head picante (sharp) provolone
1 jar basil pesto
1 large loaf Italian bread
half of a thinly sliced red onion
Slice loaf of bread lengthwise (horizontally.) Open and spread both sides of bread with pesto. Layer both meats and the cheese on one side of bread. Top with sliced onions. Replace top of loaf. Wrap with aluminum foil and bake in 325 degree oven for 20 minutes. Open and slice into 1” slices. Serve warm.