Its perfect weather for picnics right now, so why not try this pressed Italian sandwich loaf.
Its super easy and full of delicious fresh ingredients. You'll need to make it a few hours before you need it to let the flavours blend into each other, or you could make it the night before and it'll be perfect for that picnic, or indeed ANY meal, the next day!
Ready in 20 minutes - plus standing/pressing time
400g sourdough or regular white boule
200g mozzarella, sliced
2 large tomatoes
4 jarred chargrilled artichokes, drained and patted dry
100g chargrilled peppers, drained and patted dry
Handful basil leaves
Optional: 100g prosciutto, sliced
Slice off the top quarter of the loaf. Scoop out the inside of the loaf – and some of the bread from the lid – leaving a 1 -2cm edge of bread all around.
Arrange the tomatoes inside, then top with the mozzarella, basil, artichokes, peppers & optional prosciutto. Build the layers to come to just above the top.
Put the lid back on the loaf and wrap with foil or clingfilm. Place an upside-down plate on on top, with a weight (such as a tin of beans) on top of that. Leave for a few hours or overnight in the fridge to press the layers together.
Remove from fridge, turn the right way, slice like a delicious pie and enjoy with a delightfully citrus Italian Perfetto Gin & tonic!