Photo of Stuffed picnic loaf by WW

Stuffed picnic loaf

4
4
4
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
6
Difficulty
Easy
This recipe loaf by member Sarah Yedid will make you wave goodbye to sandwiches. Experiment with fillings such as olives, lean ham and grilled artichoke hearts.

Ingredients

Peppers, All Types

2 medium, 1 red & 1 yellow, deseeded and cut into quarters

Olive Oil

2 teaspoons

Marks & Spencer Instore Bakery Wholemeal Crusty Loaf

270 g, 400g before inside removed

Dijon Mustard

2 teaspoons, level

Rocket

70 g

Light Mozzarella

10 g, thickly sliced

Pastrami

5 slice(s), medium

Basil, fresh

20 g, torn

Tomato

1 large, sliced

Instructions

  1. Preheat the grill to high. Toss the peppers with 1 tsp of the oil. Season and put on a baking tray, skin-side up. Grill for 12-15 minutes until soft and charred. Set aside to cool.
  2. Cut the top third off the loaf. Scoop out the bread from the base, leaving a 2cm shell – it’s important the shell isn’t too thin or it won’t stay crisp once filled. Mix the remaining oil with the mustard and brush it all over the inside of the loaf and the underside of the lid.
  3. Layer the remaining ingredients in the base, seasoning as you go. Start with one third of the rocket, then follow with the mozzarella, half the remaining rocket, pastrami, basil, tomato and grilled peppers. End with the remaining rocket.
  4. Put the lid back on the loaf and wrap tightly in cling film. Transfer to a baking tray and top with a chopping board. Weigh down with a few heavy jars and chill in the fridge for 3 hours to compress. Unwrap the loaf and cut into 6 slices to serve.

Start eating better than ever!