This stuffed picnic loaf is filled with layers of dairy-free cheese, meat-free ham, beef tomato, lettuce, whipped feta and roasted red pepper pesto. It would be ideal to wrap up and take with you for a picnic, all you need to do is unwrap, slice and serve. I will share exactly what I used, but do feel free to swap things for different cheeses/mock meat/veggies etc
To remove the bread inside, you can either use your hands, or a spoon, to pull the bread inside away from the crust (leaving a small amount left to retain structure). The first stuffed picnic loaf I made was back in 2018. I really liked the idea of not having to faff around making individual sandwiches. So when I made my whipped feta and pesto recently, I thought they would be ideal for a stuffed sandwich and this blog post was born
Serves; 2-6 Prep time; 15 minutes
You’ll need;
- One 400g loaf of sourdough bread
- Four tablespoons of Whipped Vegan Feta
- Two tablespoons of Roasted Red Pepper Pesto
- One beef tomato, sliced
- 90g meat-free ham slices, I used Richmond
- Two slices of vegan cheese, I used Violife Smoked
- A few leaves of romaine lettuce
Method;
- Begin by slicing the top of the loaf of bread off, roughly the top third of the loaf
- Next, remove most of the bread from inside the loaf and the lid that you just made. Use the bread for other recipes, or if you’re not sure what to do with it, pop it in the freezer and then you can use it at a later date
- After you have removed the bread, then move on to stuffing the loaf. To do this, start by spooning two tablespoons of whipped feta on the bottom of the inside of the loaf.
Top with the tomato,, ham, cheese, more feta and lettuce - Finally, spread the pesto on the inside of the lid, then press the lid down onto the stuffed picnic loaf
- Lastly, Wrap the whole loaf tightly and then pop it in the fridge for at least a couple of hours before serving
Storing it in the fridge for a few hours beforehand is definitely recommended, you could also prepare this the night before. This improves the loaf because the moisture from the tomato and lettuce have chance to soften the bread slightly. Another result of chilling in the fridge, is that the flavours have chance to marry together. This produces a more delicious sandwich than if you made it and didn’t chilli it
