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Picnic loaf recipe

51 ratings

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. See method

Serves 8
30 mins to prepare, plus chilling
356 calories / serving

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
200g (7oz) brie
100g (3 1/2oz) sliced salami
¼ cucumber, thinly sliced
4 leaves little gem lettuce
1 medium sourdough loaf or round cobb loaf

Each serving contains

Energy
1480kj
356kcal 18%
Fat
25g 35%
Saturates
8g 40%
Sugars
1g 1%
Salt
2g 34%

of the reference intake
Carbohydrate 15.7g Protein 17.1g Fibre 2.1g

Method

Combine the pesto and mayonnaise in a small bowl.
Mix together the peppers, sundried tomatoes and basil and season well.
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.
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.
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.

See more Picnic recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.