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Stuffed picnic bread
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1 x Waitrose 1 Pain Au Levain
½ x 145g Waitrose 1 Pesto Genovese (find in the chiller)
100g goat’s cheese log
130g pack Waitrose British Roast Chicken Lemon & Herb Pieces
175g pack Waitrose Chargrilled Artichokes, drained
100g Cooks’ Ingredients Chargrilled Peppers, drained and oil reserved
Small handful of rocket
1. Slice the bread a third of the way down to make a lid and base, and scoop out the soft middle leaving the hollow crust. (Reserve the bread from inside for breadcrumbs in other recipes.)
2. Spread the inside and the lid with pesto, and layer the ingredients into the middle, pressing down so it is compacted.
3. Drizzle with ½ tbsp of the reserved pepper oil, replace the lid and wrap tightly in clingfilm. Weight with a couple of cans to press the sandwich. Chill for at least 30 minutes then serve in slices, alongside a cold beer.
Typical values per serving: