These make-ahead recipes are ready to eat straight out of the cooler. Simply open up containers, and you’ll have a crowd-pleasing spread.
Photo: Iain Bagwell
Start with a 12-oz. French bread loaf cut in half horizontally; scoop out soft bread from center of each half, leaving a 1/2-inch-thick shell to make filling the sandwich easier.
- Recipe: Cobb Salad Sandwiches