Picnic Loaf Recipe
This is not your average
sandwich - a delicious shareable savoury treat packed to the brim with Parma
ham, brie, roasted red peppers, cucumber and so much more! Kids will really
enjoy helping to make this picnic showstopper. You can make this up to 2 days
in advance and store tightly wrapped in the fridge until needed.
Ingredients
·
2 tbsp pesto
·
4 tbsp good-quality
mayonnaise
·
100g (3 1/2oz) roasted red
peppers, drained and chopped
·
50g (2oz) sundried
tomatoes, drained and chopped
·
small handful fresh basil,
chopped
·
85g (3oz) Parma ham or 100g
(3 1/2oz) wafer-thin cooked ham
·
100g (3 1/2oz) sliced
jarlsberg cheese
·
200g (7oz) brie
·
100g (3 1/2oz) sliced
salami
·
1/4 cucumber, thinly sliced
·
4 leaves little gem lettuce
·
1 medium sourdough loaf or
round cobb loaf
Method
1. Combine the pesto and mayonnaise in a small bowl.
2. Mix together the peppers,
sundried tomatoes and basil and season well.
3. Cut the loaf in half horizontally, then scoop most of the dough inside
to make room for the filling. Kids will love helping you with this.
4. Spread the pesto mayonnaise inside both pieces of the loaf and layer up
with the pepper/tomato mix, ham, jarlsberg, brie, salami, cucumber and
little gem leaves. Replace the top of the loaf, press together gently, wrap
tightly in cling film and chill for 2-3 hours.
5. Cut into wedges to serve.
Tip: The bread you scoop out of the middle can be made into breadcrumbs in
a blender, tipped into a bag and frozen for up to a month.