Best Summer Stuffed Picnic Loaf (veggie and vegan options)

A stunning layered picnic loaf that's perfect for a family to share with tips.

After a week of rain, the sun is shining and I have to say it really cheers me up. It's the perfect picnic weather. It really wasn't last week.

Before I tell you about this picnic sandwich loaf, here's how our day went. If you aren't interested, just skip down to recipe. I know some of my regular readers like to know what we are doing.

Cooper and I went to the pictures this morning to see The Secret Life of Pets, which we both enjoyed and we had a really fun walk home along the nature trail, with lots of stops for Cooper to discuss the wildlife. 

It's so good to get some fresh air and not be wrapped up in waterproofs for a change.

As I type this up, the boys are out in the front garden washing the car inside and out with hindrance help from the dogs. 

The car desperately needed a wash. Graham isn't the best at keeping a clean car and lets face it I have enough to do. 

Cooper has his new booster seat fitted and a chair tidy in place for all his bits and bobs. The dogs have new waterproof bedding in the boot. 

The car is lovely and clean again. A job well done boys!

Before making dinner I'm thinking about tomorrow. If it stays nice then a picnic lunch would be great. We're going to St Andrews tomorrow, so we could take one with us and enjoy it on the beach.

We're heading to St Andrews for a spot of dress shopping. I was delighted and awed to find out that I've been shortlisted for best blog in the Good Housekeeping Awards, so a new dress is definitely in order for the ceremony (and shoes too). 

I'll have to make it fun for the boys as they hate shopping, so the promise of fun on the beach and a picnic should definitely help my case.

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Best Summer Stuffed Picnic Loaf

I made this picnic loaf ages ago and I'm thinking I'll whip another one up tonight and pop it in the fridge for tomorrow. 

These stuffed loaves are great to take with you when you head out for a walk or picnic as they're self-contained, so they keep really well until you're ready to eat them. 

You just have to remember and take a good knife and small cutting board with you as well as napkins.

The filling can be anything you like, there are so many options. This one was full of my favourites, but you can vary it with your choice of sandwich fillings. I always think as well as salad some cheese or vegan cheese is good for a change of texture and pickle perks up the flavours. I'll leave you to decide. 

Stuffed Loaf Tips

1. Choose a cob style round loaf.
2. When scooping out the bread to make room for the filling, don't scoop out too much or the walls of the sandwich will be too thin and could become soggy.
3. Reserve the leftover bread to make bread and butter pudding or whizz it up into breadcrumbs and freeze them until you need them.
4. Brush the inside of the loaf with olive oil, pesto or another spread.
5. Press down each layer firmly so the sandwich is well packed and not loose. It's less likely to fall apart if it is firmly packed.
6. Add any mayo, mustard or sauce between layers, but be sparing.
7. Add the lid back on to your filled loaf and wrap tightly in clingfilm, then chill in the fridge overnight.
8. Take a cutting board and bread knife with you to cut the sandwich at the picnic or BBQ.
9. Remember those napkins!
10. Enjoy!

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Best Summer Stuffed Picnic Loaf

Written by Jacqueline Meldrum

June 18, 2016

A bright and colourful picnic loaf, layered with delicious sandwich fillings and wrapped overnight for a self-contained picnic lunch that will bring a smile to everyone's face (with veggie and vegan options). Why not use this technique and try your own filling. It's perfect for summer lunches.

Ingredients

• 1 small farmhouse loaf
• 4 tsp dairy free pesto
• 1 large handful of baby spinach and rocket
• 8-10 sundried tomatoes, patted dry with kitchen paper
• a large handful fresh basil
• 200g fresh mozzarella or vegan mozzarella, sliced
• 1 large roasted red pepper, sliced
• 4 pickled baby beets, patted dry on kitchen paper
• a grinding of black pepper

Instructions

1. Slice the top off the loaf, this will become the lid of your stuffed loaf. Set aside.2. Scoop out the soft crumb centre, until you have a bread bowl. The spare bread can be whizzed up into breadcrumbs and frozen for another dish.3. Spread the base of the bread bowl with the pesto.4. Top with a layer of baby spinach and rocket, then add the sundried tomatoes. Top these with the basil leaves, then a layer of creamy mozzarella. Top the cheese with the pepper, then a layer of halved baby beets before you replace the lid. The loaf should be full of ingredients before you add the lid and you can season the layers with a little black pepper.5. Wrap the stuffed loaf in clingfilm and place in the fridge with a tin of beans on top to weigh it down. This will help compress the layers.6. Chill in the fridge overnight.7. Cut into slices and enjoy!

Details

Total time (excluding chilling): 12 mins
Yield: Serves 4

Summer Sandwiches

Veggie Sausage, Red Pepper & Hummus Wraps

The Ultimate Vegan Sandwich

The Veggie BLT

Have a great weekend my friends.