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Pastrami and Jarlsberg picnic loaf
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1 Waitrose & Partners White Boule
1 tbsp wholegrain mustard
3 tbsp mayonnaise
10g wild rocket
1 medium tomato, sliced
2 cornichons, sliced
5 slices Waitrose & Partners Jarlsberg Slices
80g pastrami (8 slices)
3 tbsp sauerkraut
1. Cut a lid off the boule loaf, 2cm from the top, and scoop out the insides, which you can use to make breadcrumbs or croutons and freeze for up to 3 months. Mix the mustard and mayonnaise together, then spread all over the inside of the loaf and underneath the lid.
2. Add the rocket to the base of the loaf in an even layer, then top with the sliced tomato and cornichons. Add the Jarlsberg slices and the pastrami, folding them over to create thick layers. Top with the sauerkraut then finish with the bread lid. Wrap in baking parchment, tie with string and chill for 2-4 hours. Slice into wedges to serve.
This recipe first appeared in Waitrose & Partners Food Picnics supplement, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in April 2019.