Recipe: Boat Sandwich

Recipes / Thursday, July 12th, 2018

Every summer since I was a year old has been spent on a boat. My parents grew up around boats, and their parents did as well. My parents’ friends had boats, so we would often meet up with them out on the lake. We would park the boat, swim and eat lunch. One of my favorite parts about boating was the food. My mom would pack a huge bag of snacks, and our days spent on the boat were always when we got special snacks and food that we didn’t normally get at home.

My parents have since traded in their boats for an RV, and we haven’t looked into getting one of our own…yet. However, we do make sure to make it out on the lake at least once every summer. One boating food that stuck around all these years is what we loving call the “Boat Sandwich”. (I know, we’re super creative, huh?) Like most of my recipes, I have put my own spin and TLC on it, and it has evolved from our traditional boating lunch into a favorite of my own little family. This one’s pretty simple- no muss, no fuss, and will store in the refrigerator for a few days, meaning no cooking for a few days!

"Boat" Sandwich

This is a summer staple in our family. We have named it the "boat" sandwich because it is what we take out on the boat for lunch. Holds well in the cooler, while being something more than just a plain 'ol sandwich. I also make this one for get togethers and cut into smaller sandwiches, and we even make one, cut it into pieces and eat on it for lunches and dinners at home when our schedules are crazy or I don't feel like cooking!

Course Main Course
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people


  • 1 loaf French Bread Large Loaf from Bakery
  • 1/2 lb Thinly Sliced Turkey Breast Lunch Meat
  • 1/2 lb Thinly Sliced Ham
  • 2 tbsp Zesty Italian Dressing
  • 5 slices Provolone Cheese


  1. Slice French bread horizontally to make 2 pieces

  2. Coat top of bread with Italian Dressing

  3. Place provolone cheese on top of Italian Dressing and distribute evenly

  4. Place Turkey on the bottom section of the loaf. It's important to put the turkey on first, as the ham will help create a moisture barrier since the turkey will absorb fluids more. Distribute evenly.

  5. Place ham on top of the turkey.

  6. Place top loaf on top of the bottom to create a large sub sandwich. Slice into individual sandwiches. 

  7. Store in individual Ziploc sandwich bags in the refrigerator for a quick, grab and go meal. If you are putting in a cooler, place the individually bagged sandwiches in a large gallon sized Ziploc bag to ensure the moisture stays out. 

  8. Have picky eaters? You can make individual sandwiches on smaller sub bread, or divide the meat on the French bread loaf. 

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