Ingredients for Mediterranean Picnic Loaf
- Bread
- Pesto Sauce
- Cooked Chicken Breasts
- Baby Spinach Leaves
- Plum Tomatoes
- 1/4 cup olive oil, plus extra for brushing
- Salt And Pepper
- Mozzarella Cheese
- Artichoke Hearts Packed In Oil
- 4 oz salami, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons butter, softened
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How to Make Mediterranean Picnic Loaf
- Preheat oven to 350°F (175°C).
- Slice a lid from the top of the loaf and set aside.
- Carefully remove the inside of the loaf, leaving a 1cm (1/2 inch) wall. Discard the bread crumbs.
- Spread pesto evenly over the inside of the loaf.
- Layer half of the sliced chicken on the base of the loaf.
- Top with half of the chopped spinach.
- Add half of the halved tomatoes and drizzle with 1 tablespoon of olive oil. Season lightly with salt and pepper.
- Add a layer of cheese, followed by the quartered artichoke hearts and the remaining halved tomatoes.
- Layer the salami and olives on top.
- Add the remaining chicken and spinach.
- Drizzle with the remaining olive oil (3 tablespoons) and season generously with salt and pepper.
- Brush the inside of the bread lid with softened butter and replace it on the loaf.
- Wrap the loaf tightly in cling film and refrigerate overnight.
- Before serving, allow to come to room temperature for about 30 minutes for best flavor and easier cutting.
- Cut into generous wedges and serve.
Nutrition Information (Approximate per serving)
Sodium
114 g
Sugar
39g
Fat
221g
Carbs
13g
