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Picnic Loaf


Round crusty loaf of bread

3 heaped tbsp mayonnaise

2 heaped tbsp pesto

1 ball of Mozzarella, pulled into shreds and patted dry using kitchen towel

1 pack of Parma ham, wafer-thin cooked ham, or salami

1 red pepper, de-seeded, de-stemmed and quartered

1 yellow pepper, de-seeded, de-stemmed and quartered

1 small courgette, sliced using a peeler

2 tbsp olive oil


1) Preheat the oven to 200C/ 180C Fan.  In a large baking tray, toss the peppers with the olive oil along with a pinch of salt and pepper, then spread them out in a single layer on the tray. Pop into the oven for 25 mins, until soft and a little charred. Repeat with the courgettes on a separate baking tray and pop into the oven for 5-10 minutes, checking to make sure they don’t burn. Remove from the oven, pile into a small bowl, cover with foil and set aside to cool.

2) In the meantime, slice the top off the loaf to create a lid.  Scoop out most of the fluffy dough inside to make space for the filling (set aside to make the breadcrumbs).  Generously spread the inside of the hollowed out bread and the inside of the lid with mayonnaise and pesto.  Now layer up the ham, the cheese, and the vegetables. The filling should almost spill out of the top. Pop the lid on and firmly press down.  Wrap as tightly as possible in foil then pop into a tea towel and twist tightly and set aside for an hour (or store in the fridge for up to two days).  Slice into 4-6 wedges and enjoy immediately.

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