Prep 30 mins
Cook 0 mins
A great picnic loaf, posted for Kate in Katoomba. This is really popular whenever I take it somewhere.
- 1 large crusty loaf bread
- 3 tablespoons pesto sauce
- 225 g cooked chicken breasts, sliced
- 25 g baby spinach leaves, finely shredded
- 3 plum tomatoes, sliced
- 2 tablespoons olive oil
- salt and pepper
- 140 g mozzarella cheese, sliced
- 85 g artichoke hearts packed in oil, drained
- 85 g salami, sliced
- 55 g olives, pitted
- 15 g butter, softened
- Slice a lid from the top of the loaf and set aside.
- Remove and discard the inside of the loaf, leaving a 1cm wall.
- Spread pesto over the inside of the loaf.
- Place half the sliced chicken on base, top with half spinach leaves.
- Add half tomatoes and half the olive oil-season lightly.
- Add layers of cheese, artichokes, top with remaining tomatoes.
- Next lay salami and olives on top and add remaining chicken and spinach.
- Drizzle over the rest of the olive oil and season.
- Butter the lid and replace it on the loaf.
- Wrap the loaf tightly in cling film and refrigerate over night.
- Cut into generous wedges to serve.
Excellent picnic fare! I made this sandwich using a loaf of Italian Bread from the Wal-Mart bakery. I made it the night before a roadtrip to visit a group of wineries. There were three other women with me and the portion was good for 4 people. The comments from everyone were very positive. I would definately make this again. The pesto is a must - the artichokes were wonderful and I used black olives as the recipe didn't specify what type of olives to use. I used thick sliced chicken from the deli and all of the flavors worked very well together. Thanks for a great picnic option!
Everyone loved this. It has a great blend of flavors and is really pretty when sliced. The tricky part was keeping all the layers in placed as I worked. Having it wrapped so tightly made it easy to pack up and take along.
This was really lovely (please see how I rate)! My friends liked it a lot, and I was sooo happy to have a piece for lunch the next day. The only thing I changed was to drizzle olive oil on the lid instead of buttering it before replacing it on the loaf. This recipe required no imagination, it came out with tremendous flavor just the way it is, although it could be adjusted or altered easily. Thanks!!