125g (4 1/2 oz) mozzarella di Bufala Campana cheese, drained
6 slices prosciutto
2 tomatoes, sliced
12 dry black olives with herbs, pitted
1 small bunch basil, leaves only
6 slices salami, such as Napoli or Milano
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Method Prep:12min › Extra time:2hr chilling › Ready in:2hr12min
Using a bread knife, cut the top third off the loaf. Scoop out the soft bread from the base, leaving a 1 to 2cm (1/2 to 1 in) layer around the crust. Do the same with the bread 'lid'.
Drizzle inside the base and lid with the olive oil and sprinkle over the vinegar. Slice the mozzarella cheese and pat dry with kitchen paper. Layer half the prosciutto into the bread base, then add a layer of mozzarella cheese and follow with the remaining prosciutto, sliced tomatoes, olives, basil leaves and the salami.
Put the lid on the loaf and wrap the whole thing very tightly in several layers of cling film. Transfer to a large plate and place another plate on top. Weigh the top plate down with 3 to 4 full jars or cans.
Set aside in the fridge or a cool place for at least 2 hours then take to the picnic and eat within another 2 hours. Cut into thick slices to serve.