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Mediterranean Picnic Loaf

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“A great picnic loaf, posted for Kate in Katoomba. This is really popular whenever I take it somewhere.”
READY IN:
30mins
YIELD:
1 Loaf
UNITS:
US

Ingredients Nutrition

  • 1 large crusty loaf bread
  • 3 tablespoons pesto sauce
  • 225 g cooked chicken breasts, sliced
  • 25 g baby spinach leaves, finely shredded
  • 3 plum tomatoes, sliced
  • 2 tablespoons olive oil
  • salt and pepper
  • 140 g mozzarella cheese, sliced
  • 85 g artichoke hearts packed in oil, drained
  • 85 g salami, sliced
  • 55 g olives, pitted
  • 15 g butter, softened

Directions

  1. Slice a lid from the top of the loaf and set aside.
  2. Remove and discard the inside of the loaf, leaving a 1cm wall.
  3. Spread pesto over the inside of the loaf.
  4. Place half the sliced chicken on base, top with half spinach leaves.
  5. Add half tomatoes and half the olive oil-season lightly.
  6. Add layers of cheese, artichokes, top with remaining tomatoes.
  7. Next lay salami and olives on top and add remaining chicken and spinach.
  8. Drizzle over the rest of the olive oil and season.
  9. Butter the lid and replace it on the loaf.
  10. Wrap the loaf tightly in cling film and refrigerate over night.
  11. Cut into generous wedges to serve.

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