‘Let’s Go for a Picnic’ Loaf

This super sandwich is the perfect picnic staple, layered with delicious sandwich favourites including golden-yolked free range eggs. Make it the night before or a few hours before setting off to the great outdoors and all you’ll need to accompany is a refreshing drink. Ingredients here don’t have specific quantities as loaf sizes vary so much. Just keep layering until the scooped-out loaf is full!

20 minutes

Serves 6 people


  • 1 large rustic, day-old loaf of bread
  • 1 jar of pesto Genovese
  • 8 slices streaky smoked bacon, cooked and cooled
  • 8 Free Range Ethical Eggs, hard boiled, cooled and sliced
  • 3 avocados, peeled and sliced
  • Roasted chicken breast, sliced
  • 1 jar sundried tomatoes, drained
  • A handful of pine nuts, toasted
  • 1 jar of roasted peppers, drained and torn
  • 2 balls of mozzarella, sliced


  1. Use a sharp knife to cut a circular lid in the loaf of bread and scoop out the centre allowing a 2cm layer of bread all around the inside.
  2. You can use the leftover bread to make croutons, papa al pomodoro soup, breadcrumbs or stuffing.
  3. Paint the pesto into the inside of the loaf so it coats the bread.
  4. Layer the bacon in the base of the loaf, arrange the slices of egg on top then continue to build layers of avocado, chicken, tomatoes, a scattering of pine nuts, peppers and mozzarella.
  5. Depending on the size of the loaf, you may need to repeat the layers until you’ve filled the loaf to the top.
  6. Place the lid on top.
  7. Wrap the loaf in a tight layer of cling film and wrap in a clean tea towel.
  8. Place the baking tray on top and top with another baking tray.
  9. Place a few tins and jars on top, then place the loaf in the fridge to chill for a few hours, or overnight.
  10. When ready, cut into wedges and serve.