Name: Picnic Loaf
Yield: Makes: 2 to 3 servings per loaf
Ingredients: ¼ cup prepared pesto or olive paste, green or black; 4 to 6 sun-dried tomatoes, packed in olive oil; 2 round white or whole-wheat loaves, 6 to 7 inches in diameter (they should feel heavy and have a tough chewy crust); 2 bunches watercress; 4 to 8 anchovy fillets; 4 teaspoon capers; 2 ripe tomatoes; 1 can (2 ounces) smoked mussels; 1 jar (4 ounces) roasted peppers; 1 can (16 ounces) chick-peas

Preparation info

Makes:
2 to 3
servings per loaf

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

The first time I ate a picnic loaf was on a freezing cold afternoon when my friend Roily Woodyatt brought it to a beach picnic held on what was supposed to have been a warm afternoon, some Memorial Day weekend.

Roily had hollowed out a large round Italian loaf, splashed it with olive oil, and filled it with layers of salami, prosciutto, provolone, black olives, and other ingredients that I forget. A wedge was served to each, and we all partook of the ideal picnic sandwich—a meal wra