Late summer means we must make the most of the picnic season while it lasts and get outdoors to enjoy lunches with friends and family ‘al fresco’. You will be a very popular picnic guest if you arrive with my take on the Sicilian/American classic Muffuletta. This can be made ahead (up to a day) and then just sliced to give everyone a piece of the layered sandwich, bursting full of Italian antipasti flavours. Very important to season everything well as you go, and the Cole & Mason London Natural Beech Salt Shaker & Pepper Mill Set are perfect for the job.
Ingredients:
- 1 soft loaf (Ciabatta, or other soft white loaf)
- A mixture of Italian meats – 4-6 slices of each (Parma Ham, Prosciutto Crudo, Salami Milano)
- A selection of Italian cheeses cut into slices (Mozzarella, Provolone, Cambozola, Parmesan)
- 2 roasted Peppers (these can be from a jar, or you can roast over a flame and then place in a bag to steam for 10 minutes before removing their skin)
- 8 sun dried tomatoes
- Pesto
- Leaves (Rocket or Pea Shoots)
- 2 teaspoons of capers
- Olives
- Seasoning
Method:
- Slice the loaf lengthways (you might want to take a little of the dough out if you want more filling) and spread a layer of pesto and olive oil
- Now add a layer of meat, vegetables, leaves and cheese, and repeat in any order until you have used all your ingredients. The sandwich will be very full at this point
- Season generously
- Now wrap in cling film as tightly as possible and place in the fridge with a heavy weight on top (maybe a baking dish with a few cans of something to weight it down)
- Unwrap the cling film and for your picnic, wrap in brown paper and string. Cut generous slices and enjoy in the sunshine
