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Picnic Loaf

BY Luisa Farelo-Hayes

Nevermind making a regular sandwich, how about stuffing the loaf!

  • Makes : 8 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 0 mins
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1 loaf of crusty Italian bread

125 g Black Forest ham (you can use any cold meat, for example salami or Parma ham)

1 tomato, thinly sliced

125 g mozzarella cheese

handful of fresh basil leaves

1 cucumber, thinly sliced

2 red peppers, roasted, peeled and quartered

1 aubergine (brinjal), thinly sliced and grilled

salt and freshly milled black pepper

2 Tbsp (30 ml) extra virgin olive oil

Slice off the top of the Italian bread and keep to one side. Scoop out the soft bread and discard (or use it to make fresh breadcrumbs). Begin by arranging the ham neatly on the base of the crusty bread bowl and then layer the rest of the ingredients on top, pressing down firmly on each layer. Season the last layer with salt and pepper and drizzle with olive oil. Place the lid of the bread on top, cover with foil and leave overnight in the refrigerator.

Slice and serve at room temperature.