Catriona's versatile picnic loaf

    8 hours 30 min

    An any time of the year treat! Use lovely fresh summer veg or during the colder months - use store cupboard goodies. Use your favourite ingredients. This wonderful stuffed loaf is unique's truly different every time. The only thing you have to use for each and every loaf is lovely olive oil and ground salt and pepper! Scrumptious. Vary and select the ingredient amounts depending on the size and shape of loaf used.

    Bretagne, France
    2 people made this

    Serves: 6 

    • 1 standard loaf of bread, unsliced
    • 2 to 3 teaspoons olive oil
    • salt and pepper, to taste
    • 200g to 250g cooked chicken, sliced
    • 200g to 250g sliced ham
    • 2 to 3 teaspoons Dijon mustard
    • 100g to 150g red peppers from a jar, drained
    • 150g to 200g cooked salad potatoes, sliced
    • 1/2 red onion, thinly sliced
    • 1 to 2 tomatoes, sliced
    • 100g to 150g grated cheese (optional)

    Prep:30min  ›  Extra time:8hr chilling  ›  Ready in:8hr30min 

    1. Cut the top from the loaf and keep as a lid, scoop out the bread and form into breadcrumbs
    2. Brush the inside of the scooped out loaf with the olive oil and season - do the same with the 'lid'.
    3. Arrange the ingredients in layers inside the loaf cavity and sprinkle the breadcrumbs between each layer (add grated cheese to the breadcrumbs if you like cheese).
    4. Make sure the layers are pushed down, firmly then, add the 'lid'. Wrap in clingfilm and chill in the fridge overnight.
    5. The next day slice and serve. Best served with a green salad and baked potato - a sprinkle of Balsamic dressing finishes this off perfectly - my family love this and choose their own ingredients - a bit like personalising a pizza topping.


    This is a superb, sharing, cooking experience. On a wet afternoon in France when my grandchildren had come to stay we made this and had great fun. It also meant some otherwise untested food was actually eaten by them!!

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