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Picnic loaf

by Stephanie Brooks

Going on a picnic? Keep things simple with our do-ahead all-in-one picnic loaf - perfect to pack and go.

Serves 4-6


  • 1 x 400g Taste the Difference round pain de campagne
  • 1 tbsp Dijon mustard
  • 75g sauerkraut in white wine, drained
  • 3 tbsp mayonnaise
  • ½ small red onion, sliced into rings
  • 5 slices of Pastrami
  • 100g Emmental, thinly sliced
  • 3 slices of smoked turkey or chicken
  • 25g gherkins, drained and sliced
  • 2 slices of honey-roast ham, cut in half


  1. Turn the bread on its side and slice away the top of the loaf – this will become the lid; set aside.
  2. Use a small knife to cut a border 1cm away from the crust edge all the way round the loaf, then use your fingers to scoop out the bread from the middle; set this aside.
  3. Use a pastry brush to brush the inside of the hollow loaf with half the mustard. Mix the sauerkraut with the mayonnaise and remaining mustard; season with black pepper.
  4. Put the onion rings in a colander in the sink and pour over a kettle of boiling water; drain.
  5. Layer the sandwich fillings into the hollowed-out loaf. Start with pastrami, then top with the onion, half the cheese slices, the turkey or chicken, the gherkins and sauerkraut, the remaining cheese slices and finally the ham.
  6. Add the bread lid and wrap tightly in clingfilm to form a compact loaf. Chill for a couple of hours or overnight, with an upturned plate on top to weigh the lid down. Bring back to room temperature, then cut into wedges to serve.


Make up to a day ahead; chill. Bring back to room temperature before serving

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