It’s
obvious that the picnic loaf came into being for ease of transportation. It
can’t be for ease of consumption, unless you have a mouth like a hippo. Regular
sandwiches tend to fall apart or get squashed during transit; no such problems
for the sturdy picnic loaf. The ingredients are layered up inside the loaf,
meaning you get a lot more bang for your buck when it comes to fillings.
Makes 1; serves 6
INGREDIENTS
2 zucchini (courgettes), sliced
lengthwise
1 eggplant (aubergine), sliced
lengthwise
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and
quartered
1 garlic clove, crushed
Olive oil
Sea salt and black pepper, to taste
1 white cob loaf
A few tbsp black olive tapenade or basil
pesto
Fresh basil leaves
10 slices salami
2 balls mozzarella cheese, drained,
patted dry, and sliced
8 semi-dried (sun-blush) tomatoes,
chopped
Mix all the vegetables with the crushed garlic
and a slug of olive oil. Let marinate for about 30 minutes or longer if
possible. After this time, season the vegetables with salt and pepper, then
heat a ridged griddle pan and cook the vegetables in batches until soft and
nicely charred in places. Set aside and let cool.
Cut off the top third of the loaf to make a lid.
Hollow out the rest (bottom) of the loaf by pulling out most of the crumb from
the inside with your hands. Leave a 1¼in (3cm) crust around the outside; it’s
important that this is a decent thickness so that it prevents the moisture from
the vegetables turning the crust soggy. Reserve the crumb for another recipe.
Spread the inside of the loaf with the tapenade
or pesto. Then, it’s just a case of layering everything up inside. When the
loaf is full, put the lid back on and wrap the whole thing tightly in plastic
wrap (clingfilm). Weigh the loaf down by putting something heavy on top of it.
Leave the loaf to press for a few hours at room temperature before serving, if
possible.
To serve, remove and discard the plastic wrap,
cut the loaf into wedges, and get that jaw ready.
