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Ploughman’s stuffed picnic loaf

Mature cheese, tender ham, tangy pickle and fresh salad layered inside a crusty sourdough boule for a centrepiece sarnie to slice and share

By , 02 July 2019

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Ploughman’s stuffed picnic loaf
  • Prep: 20 Mins
    plus chilling time

  • Serves: 6

Nutritional Info
Each 180g serving contains
  • Energy

    1175KJ

    281KCAL

    14%
  • Fat

    8.3g

    med

    12%
  • Saturates

    3.2g

    med

    16%
  • Sugars

    4.3g

    low

    5%
  • Salt

    1.98g

    high

    33%
of your reference intake.
Typical energy values per 100g: 653kJ/156kcal.
Ingredients
  • 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
Method
  • 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.