Picnic loaf

Recipe from: 6/5/2003 12:00:00 AM

Ingredients 13
Servings 1


Serving Change
  • 100
    black olives, stoned and chopped
  • 100
    green olives, stoned and chopped
  • 60
    olive oil
  • 60
    parsley, finely chopped
  • 1
    sweet red pepper, seeded, roasted and skinned
  • 1
    sweet green pepper, seeded, roasted and skinned
  • 5
    fresh oregano
  • 1
    small lemon, juice
  • salt and freshly ground black pepper
  • 1
    large Italian loaf such as ciabatta
  • a few lettuce leaves
  • 10
    slices salami
  • 100
    Cheddar cheese, thinly sliced


Mix the olives, oil, parsley, sweet peppers, oregano, lemon juice, salt and black pepper and chill overnight.
Slice open the loaf and remove some of the soft dough to make room for stuffing.
Drain the olive mixture and spread the inside of the loaf with the marinade.
Spoon half the olive mixture into the loaf and top with the lettuce, salami and cheese.
Spoon over the rest of the olive mixture and top with the upper half of the loaf.
Wrap tightly in clingilm and leave in the fridge for at least 30 minutes with a heavy weight on top.
Remove and leave out until it reaches room temperature.

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