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Pan picnic
Pan picnic
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Prep Time:
260 minutes
Cook Time:
5 minutes
Total Time:
265 minutes
For a perfect picnic sandwich, use day-old bread for a sturdy and non-soggy base.
Ingredients:
  • 2 zucchini, thinly sliced lengthways
  • Olive oil spray
  • 500g day-old Stone Baked Pane Di Casa
  • 200g chargrilled eggplant, drained
  • 250g semi-dried tomatoes, drained
  • 75g sliced salami
  • 210g Brand Traditional Bocconcini, sliced
  • 250.00 ml basil leaves
  • 125g pitted kalamata olives, drained
  • 200g chargrilled capsicum, drained
  • 80g parmesan
Instructions:
  • Preheat a hot chargrill. Lightly coat zucchini slices with oil and grill for 1-2 mins on each side until lightly charred.
  • On a board, cut off the top third of the bread using a serrated knife and set it aside. Hollow out the center of the bread, leaving a 1cm-thick shell. Fill the bread with layers of eggplant, tomato, salami, bocconcini, half of the basil, olives, capsicum, parmesan, zucchini, and the rest of the basil. Place the reserved loaf top back on and press down firmly.
  • Wrap the loaf tightly in plastic wrap and place on a baking tray. Press down with another tray and weight it with cans. Refrigerate for 4 hours or overnight to enhance flavors and compress the filling.
  • Unwrap the loaf, then slice into 3cm-thick pieces using a large serrated knife.

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