Layered picnic loaf

Recipe from: 10/1/1993 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 1
    continental bread loaf (ciabatta, country loaf or any other good bread)
  • 30
    olive oil
  • 100
    thinly sliced sausage selection (salami, Mortadella or ham sausage)
  • 225
    potato salad
  • 8
    cucumber slices
  • 1
    stick celery, sliced
  • 225
    three bean salad
  • 8
    black olives, stoned
  • a few spring onions, whole


1. Split loaf lengthways, hollow out interior by removing soft crumbs, then brush insides of loaf generously with olive oil.
2. Line base and sides with sausages, allowing edges to overlap rim of loaf.
3. Add layers of salad as you like - start with potato salad, add cucumber slices and celery slices, cover with a layer of three bean salad and a few olives.
4. Fold in edges of sausage to cover salad and tuck in a spring onion or two.
5. Cover with top of loaf, wrap filled loaf in greaseproof paper and tie closed.
Chill for at least 2 to 3 hours to allow flavours to mingle and layers to settle.
6. To serve unwrap loaf and with a sharp, serrated knife, cut across into two or three thick slices.
A sharp herb dressing can be served on the side.

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