I posted about this amazing bread years ago and we’ve made it many times since then, but recently I discovered a much better way to make the bread.
The original recipe calls for stuffing one large loaf with various seasonal produce, cheeses, and meats, then you slice it like a pie when ready to serve. This is the part that also bugged me. The loaf isn’t structurally sound when you slice it this way.
Here’s the new plan: buy (or make) dinner rolls and make individual picnic bread! These won’t fall apart and there is the added bonus of personalization. We had the version I list below, the kids had cream cheese, honey, and banana.
These are endlessly customizable and spring has arrived in Chicago. So, make your picnic bread tonight and you’ll be ready to picnic tomorrow!
A simple and elegant addition to your picnic basket or to your lunchbox, depending on where you are headed today.
- 1 Dinner Roll
- Roasted Red Peppers
- Sun-Dried Tomatoes in Oil
- Goat Cheese
Begin by cutting the top of the roll off. You are basically making a bowl out of the bread. You can dig out the inside of the roll and save it for making bread crumbs or just feed it to the birds.
2. Start layering your ingredients. I start with the pesto and move on from there. I always end with the leafy veggies/herbs. Over stuff your bread a little since the contents will settle.
3. When your roll is full, put the top back on and wrap it tightly in foil and let it sit over night or at least for a few hours so the flavors come together.
4. Find your blanket and go on your picnic!