Photo of Turkey, pesto & grilled vegetable picnic loaf by WW

Turkey, pesto & grilled vegetable picnic loaf

Total Time
1 hr 20 min
30 min
50 min
Half sandwich, half pie – get the best of both worlds with this easy-to-carry loaf, also known as a muffuletta


Calorie controlled cooking spray

4 spray(s)


1 medium, sliced lengthways


1 medium, sliced lengthways

Butternut Squash

400 g, peeled and thinly sliced

Sourdough Bread

450 g, cob loaf

Reduced fat green pesto

100 g

Basil, fresh

10 leaf/leaves

Red pepper

1 medium, quartered

Low fat Dutch cheese slice

40 g

Turkey slices

125 g


  1. Heat a large nonstick pan over medium-high heat and mist with cooking spray. Cook the courgette, aubergine and butternut squash, in batches, for 3-4 minutes each side or until tender. Remove from the heat and set aside to cool slightly.
  2. Meanwhile, preheat the grill tohigh. Grill the peppers, skin-side up, for 5 minutes, or until the skins blister. Transfer to a heatproof bowl, cover with clingfilm and let stand for 5 minutes. When cool enough to handle, peel and discard the skin and seeds.
  3. Slice off the top quarter of the sourdough cob loaf then scoop out the centre (you can use this to make breadcrumbs – see cook’s tip above), leaving a 2cm shell. Spread the pesto over the inside of the loaf and lid. Arrange the aubergine over the base and top with the basil, cheese, peppers, courgette, turkey and squash. Replace the top of the loaf.
  4. Wrap the loaf tightly in clingfilm and place a plate on top. Put a heavy object on the plate to compress the filling, then chill overnight so the flavours can meld.
  5. Preheat the oven to 200°C, fan 180°C, gas mark 6. Unwrap the loaf, put on a baking tray and bake for 5-7 minutes until the crust is crisp and the cheese has melted. Cut into wedges to serve.


Use the hollowed out sourdough to make breadcrumbs. Simply whizz in a food processor and freeze until needed.