Phil Vickery's summer picnic loaf 🧺
Forget soggy sandwiches and squashed sausage rolls, because Phil Vickery’s got the ultimate addition to your picnic basket. He’s serving up a simple savoury picnic loaf, as well as a delicious vegetarian option.
Mozzarella, Roasted Pepper, Parma Ham and Tomato Picnic Loaf
Serves 6-8
Ingredients
2 large buffalo mozzarella
1 large tin loaf
1 x 200g tub Moroccan style hummus
150g jarred roasted red and yellow peppers
2 beef tomatoes, sliced, not too thinly
1 x 180g jar red pesto
150g pack Parma ham or large chorizo slices (or both)
Salt and pepper
Method
1. Preheat the oven to 200°C, gas 6
2. Slice the mozzarella into 4 thick slices. Cut the loaf into 4 slices horizontally and lay each slice onto a chopping board.
3. Spoon the hummus evenly on the bottom three slices of bread, then season each with salt and pepper
4. On the base slice of bread, lay half the peppers and tomatoes, spoon over a little pesto.
5. Lay the next slice of bread on top, press down and then lay over the Parma ham or chorizo and the mozzarella then add a little more pesto.
6. Now lay the next slice of bread on top and add the rest of the tomatoes and peppers. Spoon over a little more pesto and top with the final crust.
7. Place the loaf onto a very large piece of foil and wrap the loaf totally. Wrap in a second large piece of foil and squeeze nice and tightly.
8. Place onto a baking tray and pop into the oven. Cook for 30-40 minutes.
9. Once cooked, remove from the oven and press nice and tightly again - the more you press the better the chilled loaf will cut the next day. Cool and chill well, best overnight.
10. Next day, remove from the fridge and take on your picnic. Open and slice to order, it’s as easy as that.
Phil's Veggie Picnic Loaf
Serves 4-6
Ingredients
8 tbsp mayonnaise
2-3 tbsp extra virgin olive oil
salt
ground pepper
1 medium bunch of fresh coriander, roughly chopped
85g can sweetcorn, well-drained
100g sun blush tomatoes
175g of a jar of roasted red peppers, drained
200g smoked sliced cheese
Method
1. Preheat the oven to 200°C, gas 6
2. Cut the loaf into 4 slices horizontally and lay each slice onto a chopping board.
3. Spread the mayonnaise over the 4 slices of bread along with a little olive oil and salt and pepper.
4. Sprinkle the coriander evenly onto the slices of bread.
5. Then build your layers. Layer one, add the corn onto a slice of bread. Layer two, add the tomatoes onto another slice. Layer three, add the cheese and pepper onto the last slice. When each slice has the filling, stack the layers back together with the loaf top, and press well. Wrap tightly in foil and re-press, this is essential.
6. Bake in the preheated oven for 30 minutes.
7. Once cooked, remove from the oven and tightly wrap, cool and chill well, best overnight.
8. Next day, remove from the fridge and take on your picnic.
9. Open and slice to order.