Picnic Loaf {Muffaletta}

A stuff picnic loaf sliced and ready to eat on a chopping board.

5 from 9 votes

Picnic Loaf {Muffaletta}

This easy and delicious stuffed Picnic Loaf - AKA Muffaletta - originates from Sicily via New Orleans, and it’s an impressive addition to any cold meal or buffet. Ready in 15 minutes, you can eat this fresh and colourful creation straight away or leave it in the fridge overnight.

Prep Time15

Total Time15

Course: Lunch, Main Course

Cuisine: Family Food, Mediterranean

Servings:

Author: Sarah Rossi

Ingredients

400 g Crusty loaf I use Tiger bread.
240 g Mixed charcuterie I chose salami and cheese mix.
4 tsp Green pesto
250 g Buffalo mozzarella balls 2x 125g packs.
170 g Grilled peppers in sunflower oil In a jar.
90 g Salad leaves Pre-prepared bag.
Sea salt

Instructions

Carefully cut the top of your bread off horizontally using a serrated knife - this should be about a 5cm depth of your loaf.
Scoop out the inside using clean hands or a spoon/scoop, discard this bread (see notes below).
Coat the bottom and sides of your loaf with pesto.
Now neatly layer your fillings in whichever order you prefer until the hollowed out loaf is almost full.
Scoop out the inside bread from your lid and coat the inside in pesto.
Layer in your salad leaves until the loaf is full.
Sprinkle with sea salt.
Replace the lid.
Serve immediately, cut into slices width ways or wrap very tightly in foil and refrigerate (see notes) and then slice just before serving.

Notes

Nutritional value: The charcuterie is not added to this total as it will depend on which pack type you use.

Slicing: Slice ingredients such and cheese evenly. Leaving to refrigerate will allow easier slicing.

Breadcrumbs: Re-purpose the breadcrumbs you take out for other recipes. See above.

If using vegetables: Roast for 15-20 minutes beforehand and allow to cool fully.

Nutrition