Best Stuffed Picnic Loaf Recipes

STUFFED PICNIC LOAF

Stuffed Picnic Loaf image

This recipe was found in The Colour Book of Cooking for Two by Sue Russell. I've made some small changes to the original recipe to suit my family's tastes. This loaf is ideal for a picnic and improves if made the day before.

Provided by Dreamer in Ontario

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 tomatoes, peeled and chopped
2 shallots or 2 spring onions, chopped
1 green peppers or 1 red pepper, cored and chopped
8 black olives or 8 green olives, stoned and chopped
1 tablespoon capers
1 dill pickle, chopped
1 small loaf French bread
olive oil
1 pinch dried basil
salt, to taste
fresh ground black pepper, to taste

Steps:

Combine tomatoes, shallots, green or red pepper, olives, capers and pickle.
Cut French loaf in half lengthways and scoop out all the bread.
Mix the crumbles bread with the tomato mixture, a little olive oil, basil, salt and pepper.
fill the two empty bread crust shells with the mixture, press together, wrap the loaf securely in aluminum foil (plastic wrap should work, too) and chill.

Nutrition Facts : Calories 119.8, Fat 2.6, SaturatedFat 0.4, Sodium 633.6, Carbohydrate 22.1, Fiber 3.9, Sugar 5.5, Protein 4.4

ITALIAN STUFFED PICNIC LOAF

Italian Stuffed Picnic Loaf image

Check out this perfect picnic recipe for loaded caprese picnic loaf from Delish.com!

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1 large sourdough boule
1/3 lb. ham, sliced and folded
1/4 lb. provolone slices
1 c. Marinated artichoke hearts, chopped
1/2 lb. fresh mozzarella, sliced
2 tomatoes, sliced
balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
1/2 fresh basil, torn
1/3 lb. salami
2 c. butterhead lettuce

Steps:

Slice off the top of the boule and set it aside. Scoop the bread outside of the inside of the boule to create a bread bowl. Reserve the scooped-out bread for another use, like snacking. Lay folded ham slices in the bottom of the bread bowl. Top with provolone, artichoke hearts, mozzarella and tomatoes. Drizzle balsamic vinegar and olive oil over tomatoes then season with salt and pepper. Top with basil, salami and lettuce, then cover with the reserved top of the boule. Slice into 4 to 6 wedges, depending on the size of your loaf. Serve cold or at room temperature.

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