Stuffed picnic loaf

Name: Stuffed picnic loaf
Prep time: 10 min
Total time: 10 min
Ingredients: 1 round country-style loaf, around 15-18cm (6-7in) diameter; Extra-virgin olive oil for brushing and drizzling; 150 g (5oz) thinly sliced salami; Handful of basil leaves; 125 g (4oz) marinated roasted peppers, drained; 2 x 125 g x 125g (4oz) buffalo mozzarella, drained and sliced

This recipe is great to take with you on your self-catering break. Raid the local deli, pick up a fresh-from oven loaf and some local cured meat and cheese

By The GH Kitchen TeamPublished: 04 August 2007

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food, finger food, baked goods, bread, cuisine, ingredient, sandwich, snack, staple food, gluten,

Preparation Notes: Plus pressing time

Serving notes: Cuts into 6 slices

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Prep Time:

10 mins

Total Time:

10 mins

Ingredients

1 round country-style loaf, around 15-18cm (6-7in) diameter
Extra-virgin olive oil for brushing and drizzling
150 g (5oz) thinly sliced salami
Handful of basil leaves
125 g (4oz) marinated roasted peppers, drained
2 x 125 g x 125g (4oz) buffalo mozzarella, drained and sliced

Directions

1. Step 1
  Slice off the top of the loaf about 4cm (1½in) down and reserve. Remove most of the centre of the loaf, leaving a 2cm (¾in) thick bread shell. Brush the sides and the bottom of the loaf with the olive oil.
2. Step 2
  Cover the inside of the base of the bread shell with a layer of sliced salami and a scattering of basil leaves. Drizzle with a little olive oil and season with black pepper.
3. Step 3
  Follow with a layer of roasted peppers, another layer of salami and basil, olive oil and black pepper. Next add a layer of buffalo mozzarella, then the salami, basil, oil and black pepper again. Continue layering until the bread shell is full, finishing with a layer of salami.
4. Step 4
  Make sure the ingredients are packed in firmly, then replace the bread lid, brushing it first - on the breadcrumb side - with a little olive oil. Wrap tightly in clingfilm. Place a weight on top and chill overnight. To serve, unwrap and cut into wedges.

Leftover bread

Use the leftover bread to make croutons to add to salads. Cut into bite-size cubes and put on a baking sheet. Drizzle with olive oil and toss to coat. Bake at 200ºC (180ºC fan) mark 6 for 10-15min until golden.

Per Serving:

Calories: 342
Total carbs: 17 g
Sugars: 2 g
Total fat: 24 g
Saturated fat: 10 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time