These pressed picnic loaves make the perfect sandwiches for a meal outdoors

Nicky Stubbs’ cookbook, For Friends & Family, is filled with the kind of food that you want to share with your loved ones.

by: Grethe Kemp | 13 Nov 2016
 

Nicky Stubbs’ cookbook, For Friends & Family, is filled with the kind of food that you want to share with your loved ones. Expect all the classics: from macaroni cheese to meatballs to chocolate cake. One of our favourites is the pressed picnic loaves, perfect for summers in the park.

ALSO READ: 8 tips for the perfect outdoor picnic

PRESSED PICNIC LOAVES

Serves 6

INGREDIENTS:

1 large ciabatta

Olive oil for drizzling

1 clove garlic, peeled

Grilled mixed peppers (it’s easy to make your own)

½ red onion, sliced, or 1 bunch spring onions, sliced

Torn basil leaves or basil pesto

Stuffed or pitted green olives, drained

2 balls mozzarella, sliced

3 Roma or other Italian tomatoes, thinly sliced

12 slices salami or other flavourful cured meat . Salt and pepper

Drained capers, anchovies, sliced boiled egg,

chopped fresh parsley (optional)

METHOD:

1. Cut the ciabatta loaf in half horizontally.

2. Drizzle olive oil on both sides and rub with the garlic. Discard the used garlic.

3. Assemble the sandwich in layers, closing it off with the top half of the ciabatta.

4. Tightly wrap the whole sandwich in plastic wrap, making sure to press it together as tightly as possible. Store overnight or for at least four hours under a heavy weight in the fridge. Putting a baking tray between the sandwich and the weight helps to distribute the weight evenly.

5. Transport the sandwich in the plastic wrap. Just before serving, transfer to clean brown paper or grease-proof paper, or slice on a wooden board with a sharp knife.

This is an extract from For Friends & Family by Nicky Stubbs, published by Human & Rousseau.

ALSO READ:
7 baguette recipes to rock your picnic

- City Press

 

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