This picnic recipe only needs to be tasted once and it'll become a picnic staple: a crusty loaf, hollowed out and filled with roasted peppers, salami, mozzarella, basil and tomato, then cut into thick slices.
Cut the top off the loaf and set aside to use as a lid. Scoop out the soft bread from the inside of the loaf (reserving for use in gazpacho recipe if required), leaving an outer shell that's approximately 1cm (½in) thick. Drizzle a little of the oil around the inside of the shell.
Step 2
Cut the peppers in half and arrange in the bottom of the loaf. Season with salt and freshly ground black pepper, then drizzle with a little more oil.
Step 3
Scatter some basil over the roasted peppers, then top with one layer each of mozzarella, salami and tomato, adding olive oil, more seasoning and a few basil leaves between the layers.
Step 4
Replace the bread lid. Seal the loaf tightly in cling film, then chill for 4-6hr or overnight with a weight placed on top. Unwrap and cut into thick slices to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
