‘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
Ingredients
- 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
Method
- 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.
- You can use the leftover bread to make croutons, papa al pomodoro soup, breadcrumbs or stuffing.
- Paint the pesto into the inside of the loaf so it coats the bread.
- 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.
- Depending on the size of the loaf, you may need to repeat the layers until you’ve filled the loaf to the top.
- Place the lid on top.
- Wrap the loaf in a tight layer of cling film and wrap in a clean tea towel.
- Place the baking tray on top and top with another baking tray.
- Place a few tins and jars on top, then place the loaf in the fridge to chill for a few hours, or overnight.
- When ready, cut into wedges and serve.
