Perfect picnic sandwich

Plus: Make this sandwich the day before your picnic for best results.


  • 1 large cottage loaf
  • Garlic infused olive oil
  • 2 chicken breasts, chargrilled and sliced
  • 200g sundried tomatoes, drained
  • 190g jar of pesto
  • 4 free-range eggs, hardboiled and sliced
  • 200g roasted red peppers, sliced
  • 250g halloumi
  • Salt and pepper to season


Preheat the oven to 200◦C/ 180◦C fan/ gas mark 6.

Once you have baked your cottage loaf leave to cool (ideally overnight to enable easier slicing). Once cold slice into five sections horizontally (you can have fewer layers and thicker slices if preferred).

On the base slice drizzle with the garlic-infused olive oil (or use olive oil if preferred). Layer the slices of chargrilled chicken breast and top with sundried tomatoes. If you fancy you can also spoon over some pesto. Season and then layer the next slice of bread on the top.

Drizzle the layer with the olive oil as before. Slice the hardboiled eggs and arrange, then place the next slice of bread on top. Again, drizzle with olive oil and add the slices of roasted peppers (if using a jar of peppers drain before placing them on the bread).

Top the peppers with another slice of bread and then add slices of halloumi (other cheeses can also be used such as mozzarella) and season. You can spoon some more pesto along the top of the cheese if you like.

Finally, place the top of the cottage loaf on the stack you have created and press down. Wrap the stack tightly in foil.

Place in the preheated oven for approximately 25 minutes.

Once baked take out the oven, press the stack down again and leave to cool. Wrap tightly in another layer of foil.

Refrigerate overnight and take on your picnic the next day. Slice into wedges and enjoy.

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