Armstrong Cheese shared this recipe for Picnic Loaf. This impressive stuffed sourdough is layered with savoury fillings and a pesto mayo spread, creating a portable meal that’s perfect for picnics, gatherings, or outdoor lunches. Chilled before serving, it slices beautifully into hearty wedges.
Picnic Loaf
Prep Time: 20 min
Total Time: 1 hour 20 min
Serving: 8
Ingredients:
- 1 medium to large sourdough loaf
- 2 tbsp (30 ml) pesto
- 1/4 cup (60 ml) mayonnaise
- 4 ounces roasted red peppers
- 2 cups loosely packed spinach
- 8 ounces sliced turkey
- 8 ounces sliced ham
- 4 slices Armstrong Medium Cheddar Cheese Slices
- 4 slices Armstrong Marble Cheddar Slices
- 4 large leaves Romaine Lettuce
Directions:
- Using a serrated knife, cut the top quarter of your loaf. Remove any excess bread on the inside of both sections, leaving a 2 cm shell of bread on both sides.
- Combine mayo and pesto. Add to both bottom and top of bread.
- Layer the remainder of the ingredients however you’d like, keeping them in layers and filling the corners of the loaf cavity.
- Place top back on bread, wrap and refrigerate for 1 hour minimum or up to overnight for maximum flavour. Place a heavy pot or lid on top of bread. This helps create those firm layers.
- Remove from fridge, unwrap and cut into wedges.
