Picnic Sandwich Loaf

Picnic Sandwich Loaf

Use a round boule bread loaf and a small serrated knife and cut the boulle around the side evenly. Picnic on the Beach Tuna Picnic Loaf and Rhône Valley Rosé.

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Rotate the loaf of bread and cut the boule loaf in half removing the top from the bottom.

Picnic sandwich loaf. Shells discard removed bread or save for another use. Layer bottom of each loaf. Hollow out tops and bottoms leaving 12-in.

Next pile on the deli. Next cut the loaf in half and brush or drizzle the vinaigrette onto both sides of the bread. Spread the tapenade on two of the slices of bread.

Sprinkle the sundried tomatoes over the tapenade then add. Take a whole unsliced loaf of bread cut the top off of it horizontally hollow it out in the middle add your sandwich filling replace the top and cover it. Fortunately the sandwich considerers at Americas Test Kitchen have isolated the perfect bread for picnics hiking trips and beach jauntsa loaf of baked pizza dough.

Combine the olive oil vinegars thyme basil salt and pepper in a small bowl. Top with one layer of meat spread mayo on the meat add another layer of meat. Lightly toast the insides of the bread under the broiler until just barely golden.

Arrange the cheese slices on the bottom half of the loaf. Brush inside bread shells. I like my picnics to be sumptuous to eat but simple to pack and clean up.

Cut loaves in half horizontally. Thats why I love picnic-loaf sandwiches. Drizzle each slice of bread with olive oil.

Sprinkle with 1 teaspoon Italian seasoning. Combine oil and garlic.

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