Our Boules come in three different sizes and three different flavors: Including French, Sourdough and Jalapeño Cheese. We invite you to use our Jalapeño Cheese boules for this recipe. This recipe also plays well with any of our sandwich breads.

We like picnicking of all sorts, from picnics in bright, sunny weather to grey or rain-drizzled picnics (as happens so often in the Pacific Northwest). So, it's not a stretch to say that we've become quite good at packing sandwiches to enjoy later. But we're always looking for a better way to do things, and that includes our sandwich making—and we think we've found the best way to make a sandwich: Ever.

This picnic sandwich is visually appealing, convenient, and delicious: it balances the ratio of filling to bread perfectly, it gets all of your lunch-making done in one fell swoop, and stuffs all of the best sandwich ingredients into an easily transportable sandwich.

One of the key ingredients is the Hot Sopressata Salami. Just click on the photo for the source.
— Don Ramsey, Webmaster and classically trained French Chef
Another key ingredient is the cheese. We recommend Hickory Smoked Double Jalapeño Cheese, but Pepper Jack cheese will due in a pinch.
— Don Ramsey, Webmaster and classically trained French Chef
The prime ingredient is the meat: Deli sliced Smoked Turkey Breast. We prefer ‘Boar’s Head Bold Cajun Style Smoked Oven Roasted Turkey Breast’.
— Don Ramsey, Webmaster and classically trained French Chef
Another important ingredient is the Spicy Dill Pickles (but only if you like Spicy Dill Pickles). There are many commercial varieties available, or you can just make your own: Using cucumbers, vinegar, pickling spices, dill, garlic and red chili flakes.
— Don Ramsey, Webmaster and classically trained French Chef.


As with any sandwich, the fillings are up to you—the only thing we would suggest is that if you want to switch out our boule bread for sandwich bread, slice it thickly.

  • one or more of our jalapeño boules, or our jalapeño sandwich loaf, thickly sliced
  • extra virgin olive oil and/or pesto
  • sopressata hot salami, deli sliced
  • double jalapeño hickory smoked cheddar cheese
  • roasted or smoked turkey breast, deli sliced
  • organic roma tomatoes, thinly sliced and sprinkled with salt and chili pepper flakes to taste
  • organic romaine, shredded
  • guacamolé, made with jalapeños (optional)
  • hot and spicy dill pickles, thinly sliced
  • jalapeño peppers, thinly sliced
  • chipoltlé hot sauce, mixed with mayo or Mexican crema
  • organic fresh basil, shredded


1. Slice our boule in half, or thickly slice our sandwich bread. Paint the interior surfaces with extra virgin olive oil or pesto to coat, using a pastry or paint brush (this is done to protect the bread from getting soggy).

2. Slather the chipoltlé hot sauce on one or both of the interior surfaces.

3. Add the cheese to the bottom layer.

4. Stack with the meats and veggies.

5. Add another layer of cheese (if you are going to heat or press the sandwich).

6. Top your creation with the other half (or slice) of bread.

7. Enjoy!




  • 4  tomatillos (golfball sized), quartered

  • 1  fresh jalapeño, roughly sliced
  • 1/4 onion (baseball sized)
  • 2  cloves of garlic
  • 1  teaspoon salt
  • 1  teaspoon dried oregano
  • 1  teaspoon cumin
  • 2  dried guajillo chiles 
  • 30 dried arbol chiles
  • 2  tablespoons white vinegar
  • 1  cup water
  • 1  tablespoon vegetable oil


Take the papery cover off the tomatillos and wash them to get the sticky stuff off. Slice in quarters and roughly slice the jalapeno*. Heat the oil in a big saucepan over medium heat and saute the tomatillos, jalapenos, onion and garlic for about 3 minutes. Make sure not to let the seeds burn. Add the salt, oregano and cumin and saute for another 2 minutes.

Meanwhile, cut the stems off the dried chiles and chop the guajillo into 1-inch pieces. Add them to the pot, along with the water and vinegar, after the spices have become fragrant. Cover and cook for about 10 minutes over low heat. Take the lid off and cook until everything is soft and most of the water is cooked off. You will need to keep enough liquid to blend it all together, about 1/2 cup.

Let the pot cool for about 15 minutes, until it is safe to throw in the blender. Puree it until smooth (you will see flecks of chile still), transfer to an airtight container and store in the fridge. This should last several weeks, but it most likely will be eaten before then.

Makes about 2 cups.

*Be careful not to touch your eyes after you slice the jalapenos; you may want to wear gloves if you are sensitive to hot peppers.


Your taste buds will be shocked, but pleasantly surprised.  There was so much flavor in each bite that you won't be able to quit eating them! So, buy a lot of canning jars, because these pickles can be used not only as an ingredient to this sandwich recipe, but also for snacking year-round.


  • Homemade Pickling  Spice Ingredients (or Purchased Pickling Spice)
  • 2 tablespoons black peppercorns
  • 2 tablespoons mustard seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons dill seed
  • 1 tablespoon allspice berries
  • 1 teaspoon crushed red pepper flakes
  • 10 large bay leaves, crumbled
  • Approximately 12 pounds of 4 inch pickling cucumbers
  • 2 cups apple cider vinegar
  • 2 cups white vinegar
  • 4 cups water
  • 5 tablespoons pickling salt
  • Homemade pickling spice (2-3 tablespoons per jar)
  • Dried dill weed (2-3 fronds and stalks per jar)
  • 12 small Thai red peppers, split down the middle leaving seeds intact (2-3 per jar)
  • 20-30 whole garlic cloves, peeled and lightly smashed (4-5 per jar)


Delicious Hot and Spicy Dill Pickles! 

1. Place all pickling spice items into a small bowl and stir to combine. 

2. In a large stock pot bring the vinegars, water and salt to a simmer.

3. Sterilize 6 wide mouth quart jars.

4. To each warm jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers and 4-5 whole garlic cloves to each jar. Pack whole or sliced cucumbers into the jars so they are tight but not forced or damaged. The cucumbers need to sit below the neck of the jar.

5. Pour the simmering brine into the jars leaving ½ inch head space making sure to cover the tops of the cucumbers.

6. Wipe rim with a clean cloth and add a heated lid and ring until finger tight. Process in hot water bath for 10 minutes, adjusting for altitude as necessary. Place on a thick towel and let cool overnight. Before storing make sure jars have sealed properly.

Store in a cool, dark and dry location. 

Terry Ramsey