RECIPE

Picnic Sandwich with No Knead French Oven Bread

Recipe Created For

4.2 L Round Dutch Oven

Main Course

Bread

Cook Time

Over 2 hours

Serving Size

Cook Mode

INGREDIENTS

Bread

1 Loaf of No Knead Dutch Oven Bread, baked and cooled

Sandwich

¼ cup (60 ml) olive tapenade
2 tbsp (30 ml) mayonnaise
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) red wine vinegar
1 tbsp (15 ml) dried oregano
½ garlic clove, grated
12 slices spicy (or mild) salami
8 slices cold roast beef
4 slices capicollo
8 slices provolone cheese
3 roasted red peppers, patted dry and cut into strips
1 cup (250 ml) marinated eggplant
1 cup (250 ml) basil leaves

Looking for the perfect recipe to bring to your next picnic or pool party? Our Picnic Sandwich with No Knead French Oven Bread has you covered. Reveal this epic sandwich at your next outdoor gathering and you’ll be a legend. Simply bake the no-knead bread in our French Oven, fill it with sliced meats, cheese, marinated vegetables and basil leaves, then dig in.

The Round Dutch Oven creates the ideal environment for the dough to rise, delivering a crunchy exterior and a delightfully fluffy and soft interior for the ultimate sandwich. Our No Knead French Oven Bread is the perfect compliment to the salami, roast beef, capicollo, and provolone, offering a great snack in-between meals.

Our Picnic Sandwich with No Knead French Oven Bread makes for a fun recipe to prepare when entertaining friends and family and could become a household name at all future summer gatherings. This picnic sandwich takes over two hours to prepare, serving up to eight guests at a time. Here are all the ingredients to follow along with detailed instructions before tackling this recipe!

INGREDIENTS

Bread

1 Loaf of No Knead Dutch Oven Bread, baked and cooled

Sandwich

¼ cup (60 ml) olive tapenade
2 tbsp (30 ml) mayonnaise
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) red wine vinegar
1 tbsp (15 ml) dried oregano
½ garlic clove, grated
12 slices spicy (or mild) salami
8 slices cold roast beef
4 slices capicollo
8 slices provolone cheese
3 roasted red peppers, patted dry and cut into strips
1 cup (250 ml) marinated eggplant
1 cup (250 ml) basil leaves

EQUIPMENT

INSTRUCTIONS

Using a Bread Knife, cut off the rounded top of the bread and set aside. Scoop out the inside of the bread, leaving about ½ inch (1 cm) of crumb attached to the crust. (Use the scooped-out crumb for another use such as breadcrumbs).

In a bowl, combine the olive tapenade and mayonnaise. Spread all over the inside of the hollowed-out loaf.

In another bowl, combine the olive oil, vinegar, dried oregano and garlic. Season with salt and pepper. Set aside.

Layer half of the salami, roast beef, capicollo and provolone into the bread. Top with half of the red peppers, eggplant and basil leaves. Drizzle with half of the oil mixture. Repeat layering in the remaining ingredients in the same order, gently pressing down on the ingredients to make them all fit. Drizzle with the remaining oil mixture.

Close with the top of the bread. Tightly cover in plastic wrap and refrigerate for 2 hours or preferably overnight.

Using a Bread Knife, slice into wedges and serve.