This picnic loaf takes loose inspiration from a pan bagnat – the classic French sandwich layered with tuna, tomatoes, eggs, olives and anchovies, although I’ve taken a few liberties along the way. It’s less traditional, a bit more generous, and probably not entirely recognisable anymore. But the spirit is still there!
A punchy anchovy dressing runs through everything, soaking into the bread as it sits. The tomatoes soften, the herbs wilt slightly, and the whole loaf settles into something cohesive in that way only time can achieve. It’s very much a make-ahead situation, and all the better for it.
What makes this so good for a picnic is how self-contained it is. Once the picnic loaf is wrapped and pressed, it travels brilliantly. No assembling on the spot, no balancing fillings that fall out as you eat. You just unwrap, slice into thick wedges, and everything stays exactly where it should be.
It’s hearty but still fresh, with enough sharpness from the vinegar and herbs to keep it from feeling heavy. Bring it out onto a blanket with something cold to drink, and it pretty much takes care of itself.
A VERY NICE PICNIC LOAF
A pressed picnic loaf inspired by pan bagnat, layered with eggs, tomatoes, herbs and a punchy anchovy dressing. Make it ahead, slice it thick, and it's perfect for sharing.
Ingredients
- 3 large eggs
- 8 anchovies (from a tin)
- 1 garlic clove peeled and crushed
- 1 tsp Dijon mustard
- 2 tbsp red-wine vinegar
- 4 tbsp extra-virgin olive oil
- 1 small-ish round crusty sourdough loaf
- 1/2 small red onion thinly sliced
- 2 large ripe tomatoes thinly sliced
- large handful of watercress
- large handful Kalamata olives pitted & halved
- 300 g mozzarella sliced
- large handful of basil leaves only
- handful of parsley leaves only
- salt & freshly ground black pepper
Instructions
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Start by boiling your eggs. Bring a pan of water to a rolling boil. Gently lower in the eggs, and cook for 7.5 minutes, before plunging into iced water. Once cool enough to touch, peel and thinly slice.
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Meanwhile, you can making the dressing. Chop both the anchovies and garlic as finely as you can – into a paste, if possible. Combine in a bowl with the Dijon mustard, red wine vinegar, olive oil and a pinch of salt and black pepper. Stir well, then taste and adjust the seasoning, if needed.
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Slice off the top quarter of your loaf, to use as a lid. Hollow out most of the inside of the bottom of the loaf with your fingers, to leave a bready shell (you can just nibble on this bit as you continue with the recipe). Slightly hollow out the lid, too.
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Brush the inside of the bread shell with half of the anchovy dressing, then layer the sliced egg, red onion, tomatoes, watercress, olives, mozzarella, basil and parsley (the order doesn’t matter), lightly seasoning between layers. Brush over the remaining dressing, then press on the bread lid and wrap the whole loaf tightly in baking parchment.
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Leave the loaf in the fridge for a few hours (or overnight) with something heavy on top, to weigh it down. When you are ready to eat, you can chop it into wedges and enjoy.
Want more picnic ideas? You’ll find some here.
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