Ultimate Picnic Sandwich
Preparation time: 15 mins
Cooking time: 30 mins
Fodder Shopping List
- 1 Large Bondgate Sourdough Loaf (around 900g)
- 2 Large Peppers
- 250g Wensleydale Fountains Gold- finely sliced
- 2 Bags of Mozzarella- drained and finely sliced
- 1 Packet (of each) Lishmans Salami, Chorizo and Pork Slices with Fennel
- 50g Mackenzies Parma Ham
- 1 handful of Basil
- A drizzle of Olive Oil and Balsamic Vinegar
- 1 Jar Fodder Red Onion Chutney
- 2 Tbsp Yorkshire Rapeseed Mayonnaise
This ultimate picnic sandwich has layers of Yorkshire’s finest salamis, chorizo & cheese, with sweet roasted red peppers and a red onion chutney. Welcome to your new favourite sandwich.
- Start by turning on your oven to 200C/180c Fan. Prepare a baking tray by slightly oiling it and set aside. Slice your red peppers into quarters, and remove any white parts & seeds. Place onto the baking tray, drizzle again with some olive oil and a pinch of salt. Bake for 25-30 minutes until softened. Allow to cool completely.
- Take your sourdough loaf, and remove the top layer, going about an inch down, leaving a good inch around each side too – think of it as a roof. Remove the soft interior. (this makes for a great rugged starter served with balsamic and olive oil, or used as rustic croutons!)
- Start by adding your mayonnaise, then add the sliced Lishman’s meats, Parma ham, mozzarella, fountains gold, basil, a healthy drizzle of balsamic vinegar and the roasted red peppers. Spoon on your red onion chutney, then add the top layer (the bread roof). Wrap VERY tightly with lots of cling film, then add to a very large baking dish or even better, a bread loaf tin. Layer many heavy objects as you can onto it as we want to compress the sandwich so it holds its shape later on. We used 3/4 cookbooks! Leave overnight in a cool place.
- The next day, remove the heavy objects from your sandwich, and using a serrated knife, (cutting through the plastic wrap), slice 4/6 slices of your sandwich. Discard the cling film, and serve!
All ingredients used in this recipe are available to purchase from Fodder Farm Shop
Recipe by Annie Mae