Go Back
Print
A Very Nice Picnic Loaf - Georgie Mullen

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.

Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people

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

  1. 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.

  2. 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.

  3. 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.
  4. 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.

  5. 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.