Layered Picnic Loaves
Elevate your outdoor dining experience with these stunning Layered Picnic Loaves, the ultimate make-ahead sandwich bursting with flavor and visual appeal. This crusty boule is hollowed out and transformed into a handheld masterpiece, layered with vibrant pesto, briny olive tapenade, and a colorful medley of smoked ham, salami, roast turkey, provolone, and mozzarella. Roasted red bell peppers, fresh baby spinach, and crisp cucumber add a refreshing crunch, while a bit of seasoning ties everything together. Wrapped up tightly and chilled, this loaf becomes a compact, sliceable delight, perfect for picnics, potlucks, or lunch on the go. With its beautiful cross-section and harmonious medley of flavors, this recipe is as much a feast for the eyes as it is for the taste buds!
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Recipe Information
Ingredients
- 1 round crusty loaf of bread (boule)
- 0.25 cup pesto
- 0.25 cup olive tapenade
- 4 slices smoked ham
- 4 slices salami
- 4 slices roast turkey
- 4 slices provolone cheese
- 4 slices mozzarella cheese
- 1 red bell pepper, roasted and sliced
- 1 cup baby spinach leaves
- 0.5 cucumber, thinly sliced
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the top off the loaf of bread (about 1-2 inches from the top) to create a lid. Hollow out the inside of the loaf, leaving about 1/2 inch of bread around the edges to create a sturdy shell. Reserve the top and discard the soft bread interior or save it for another use (like breadcrumbs).
Spread the pesto on the inner bottom of the hollowed-out loaf and the olive tapenade evenly on the inner top (lid).
Begin layering the ingredients inside the loaf: start with the smoked ham, followed by salami, then roast turkey. Add a layer of provolone cheese and a layer of mozzarella cheese.
Next, layer the roasted red bell peppers, baby spinach leaves, and cucumber slices. Season the vegetable layers with salt and black pepper.
Repeat with another round of meats and cheeses if there's still space in the loaf, and finish with a final layer of vegetables.
Press the filled loaf firmly to compact the layers, then place the bread lid back on top.
Wrap the entire loaf tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight. This allows the flavors to meld and the loaf to hold its shape.
When ready to serve, carefully unwrap the loaf and use a sharp serrated knife to slice it into wedges or thick slices. Serve cold or at room temperature.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 6097 mg | 265% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.4 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1923 mg | 148% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1653 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
