Ploughman’s stuffed picnic loaf
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- 400g Extra Special Sourdough Boule loaf (unsliced)
- 50g Flora Light
- 3tbsp sandwich pickle
- 4 slices Asda 30% Less Fat Mature Sliced British Cheese
- ¼ large cucumber, thinly sliced
- 150g Asda Thick Sliced Oven Baked Dry Cured Ham
- 2 salad tomatoes, sliced
- 40g watercress
- 1tbsp English mustard
Slice the top 2cm off the loaf and set aside. Cut down into the bread and hollow out most of it, leaving a layer about 1cm thick inside the crust. Save this scooped-out bread for another recipe or use to make breadcrumbs.
Spread the inside of the loaf with the Flora and spoon the pickle into the bottom. Fill the loaf with the cheese, cucumber, ham and tomatoes in separate layers. Press down then fill the rest of the space with the watercress, taking care not to crush the leaves.
Spread the bread side of the reserved loaf top with the mustard and put back in place. Press down firmly and wrap tightly in clingfilm. Chill in the fridge for 1 hr or up to 1 day.
To serve, unwrap the loaf and cut into 6 thick slices.