Reuben-style picnic loaf
Serves 4-6 | prep 20 mins | total time
- 1 x 400g Taste the Difference round pain de campagne
- 1 tbsp Dijon mustard
- 75g sauerkraut in white wine, drained
- 3 tbsp mayonnaise
- 1/2 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
Make up to a day ahead; chill.
- Turn the bread on its side and slice away the top of the loaf – this will become the lid; set aside. Use a small knife to cut a border 1cmaway 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.
- 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. Put the
onion rings in a colander in the sink and pour over a kettle of boiling water; drain.
- 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.
Tip For a tomato twist - swap the mayonnaise for thousand island dressing and omit the mustard. Replace the gherkins with 40g sunkiss tomatoes, drained, and brush the inside of the loaf with ½ tablespoon oil from the tomatoes instead of the mustard.
- 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.