Mediterranean Picnic Loaf Recipes

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MEDITERRANEAN PICNIC LOAF



Mediterranean Picnic Loaf image

A great picnic loaf, posted for Kate in Katoomba. This is really popular whenever I take it somewhere.

Provided by JustJanS

Categories     Lunch/Snacks

Time 30m

Yield 1 Loaf

Number Of Ingredients 12

1 large crusty loaf bread
3 tablespoons pesto sauce
225 g cooked chicken breasts, sliced
25 g baby spinach leaves, finely shredded
3 plum tomatoes, sliced
2 tablespoons olive oil
salt and pepper
140 g mozzarella cheese, sliced
85 g artichoke hearts packed in oil, drained
85 g salami, sliced
55 g olives, pitted
15 g butter, softened

Steps:

  • Slice a lid from the top of the loaf and set aside.
  • Remove and discard the inside of the loaf, leaving a 1cm wall.
  • Spread pesto over the inside of the loaf.
  • Place half the sliced chicken on base, top with half spinach leaves.
  • Add half tomatoes and half the olive oil-season lightly.
  • Add layers of cheese, artichokes, top with remaining tomatoes.
  • Next lay salami and olives on top and add remaining chicken and spinach.
  • Drizzle over the rest of the olive oil and season.
  • Butter the lid and replace it on the loaf.
  • Wrap the loaf tightly in cling film and refrigerate over night.
  • Cut into generous wedges to serve.

Nutrition Facts : Calories 1658.5, Fat 114.4, SaturatedFat 44.3, Cholesterol 392.1, Sodium 2752.9, Carbohydrate 41.6, Fiber 12.6, Sugar 9.9, Protein 116.5

LAYERED PICNIC LOAVES



Layered Picnic Loaves image

This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. -Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 loaves (12 servings each).

Number Of Ingredients 15

2 unsliced loaves (1 pound each) Italian bread
1/4 cup olive oil
3 garlic cloves, minced
2 teaspoons Italian seasoning, divided
1/2 pound deli roast beef
12 slices part-skim mozzarella cheese (1 ounce each)
16 fresh basil leaves
3 medium tomatoes, thinly sliced
1/4 pound thinly sliced salami
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
1 package (10 ounces) ready-to-serve salad greens
8 ounces thinly sliced deli chicken
1 medium onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.

Nutrition Facts : Calories 341 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 991mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

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