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Photo of Picnic loaf by WW

Picnic loaf

5
Points® value
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
6
Difficulty
Easy
This version of the French ‘pan bagnat’ is best prepared a few hours before serving to allow the flavours of the filling to seep into thecrusty loaf.

Ingredients

Warburtons Crusty White Sliced Loaf

10 oz, 1 x 285g crusty rustic square loaf

Reduced Fat Mayonnaise

2 tablespoon(s)

Pesto Sauce

10 g, 2 teaspoons

Tuna in spring water, drained

60 g, flaked

Tomato

1 large, sliced thinly into rounds

Lettuce

3 leaf/leaves, small

Sweet piquante peppers

2 oz, 60g roasted red peppers in brine, drained & sliced

Celery, Raw

1 stick(s), sliced thinly

Olives, in Brine

6 individual, pitted, sliced

Basil, fresh

6 leaf/leaves

Salt

1 pinch, and black pepper, freshly ground

Instructions

  1. Slice the top off the loaf to make a lid then scoop out the inside of the bread, leaving a 1 cm (½ inch) thick shell. Mix together the mayonnaise and pesto, season, then spread all over the inside of the loaf as well as the bottom of the lid, until evenly covered.
  2. Spoon the tuna into the bottom of the loaf, top with an even layer of tomato, lettuce, red pepper, celery and olives then top with the basil – the filling should reach the rim of the loaf. Place the lid on top and wrap the loaf in cling film. Weight down with a plate and two cans of food (for example), and chill until ready to serve. To serve, cut into six pieces.

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