Photo of Picnic loaf by WW

Picnic loaf

PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
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.


Warburtons Crusty White Sliced Loaf

10 oz, 1 x 285g crusty rustic square loaf

Reduced Fat Mayonnaise

2 tablespoons

Pesto Sauce

10 g, 2 teaspoons

Tuna in spring water, drained

60 g, flaked


1 large, sliced thinly into rounds


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


1 pinch, and black pepper, freshly ground


  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.