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Picnic Loaf

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Ingredients

1 aubergines aubergine
(finely sliced)
1 loaf loaf crusty bread crusty bread
(unsliced)
1 rocket rocket
1 tub tub mascarpone mascarpone
0.5 jars jar sundried tomatoes sundried tomato
(drained and chopped)
olive oil olive oil
salt salt
black pepper black pepper

Italian flag picnic loaf

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0:25 min
(21)

Method

This vibrant sandwich loaf recipe makes a fantastic picnic idea. Layered up with colourful fillings, it can be sliced just before serving to make transportation easy and mess-free.

  1. Brush the aubergine slices with oil on both sides and season well. Cook on a griddle pan over a medium heat until soft and charred.
  2. Meanwhile, season the mascarpone with salt and pepper and stir until evenly mixed.
  3. Slice the top from a loaf of unsliced bread and tear out the bread inside. Layer up the rocket leaves and griddled aubergine with thickly spread mascarpone and the sundried tomatoes.
  4. Repeat the layers till the loaf is full, then replace the bread ‘lid’.

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