Picnic loaf
5
Points®
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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