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2 to 3
servings per loafEasy
Published 1991
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