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Italian salami picnic squares
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Serves: 6 as part of a picnic
290g Waitrose Grand Rustic Loaf (from the bakery counter)
280g jar Cooks’ Ingredients Chargrilled Peppers In Olive Oil, drained, oil reserved
81g pack Waitrose Italian Salami With Fennel
2 x 125g packs essential Waitrose Mozzarella, drained and sliced
25g wild rocket
1. Cut the bread in half horizontally with a bread knife. Open up and drizzle with 2 tbsp oil from the peppers.
2. Use half of the salami to cover the bread base completely. Top with a layer of mozzarella, followed by a layer each of rocket, peppers and salami.
3. Replace the bread top. Using a bread knife, trim the edges. Wrap tightly in a large sheet of baking parchment, then wrap as tightly as possible in 2 layers of cling film. Chill for 1 hour, or for up to 6 hours, before removing the cling film and parchment. Cut into squares.
Typical values per serving:
This recipe was first published in May 2015.
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