Bread filled sandwich for picnics

We take advantage of the heat and the weekend to go picnicking at the edge of the water.
But before relaxing in the shade of the trees, you’ll have to fill the cooler. A few essential bottles of my favorite summer drink, sparkling water flavored with ginger (here), a melon cut into cubes and for a change, a sandwich bread. And because you have to finish with a sweetness, for dessert, I opt without hesitation for a lime posset (here).

Little effort, and a great meal in perspective. I loved the conviviality and the flavors of this bread that we share.

Sandwich topped bread:

1 large loaf (bastard)
2 red peppers
1 sucrine
1 buffalo mozzarella
4 large slices of pastrami
1/2 bunch of basil
olive oil
salt pepper

Start by roasting the red peppers.
The day before, place them whole under the oven grill or better put them on the barbecue until they are black on all sides.
Place them still warm in a covered bowl and let them cool completely.

Remove skin and seeds from peppers.
Cut the mozzarella into slices.
Peel the lettuce.
Mix the basil leaves with a few tablespoons of olive oil.

Cut the bread in two and remove the crumb.
Drizzle the bottom of the bread with basil oil.
Arrange the pepper slices, then the salad. Season.
Cover with the slices of pastrami, then the mozzarella. Season.
Add a little oil to the basil.
Close the sandwich and wrap.

Do not forget the knife that will be used to cut the garnished bread.

To finish: the roasted peppers can be made 2 days in advance. I always try to take advantage of a barbecue to prepare some. It’s so much better than turning on the oven.


Of course, there are plenty of other possible fillings for this bread. Also try with lightly candied tomatoes like here. Vary the salads, use leftover cold roast beef or salami and any cheese you like…


Have a good picnic!

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