The Ultimate Cheese and Tomato Sandwich

A whole hollowed loaf stuffed with layered grilled vegetables, homemade pesto, and sliced cheese, perfect for picnics.

Vegetarian Bread Pesto Picnic Sandwich

Estimated Nutrition

Calories

531.3

kcal / serving

4250.5 kcal total

Carbs

47.8g

per serving

382.4 g total

Fat

31.1g

per serving

248.6 g total

Protein

17.8g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan

grated

200

Hard Cheese

sliced

GrainsCereals

piece

Round Bread Loaf

about 23cm wide

NutsSeeds

Basil

leaves

Pine Nuts

toasted

cloves

Garlic

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

100

Extra Virgin Olive Oil

used in pesto

tbsp

Olive Oil

for drizzling

Vegetables

jars

Red Peppers

roasted

piece

Yellow Peppers

piece

Green Peppers

400

Heritage Tomatoes

sliced

piece

Courgette

sliced

piece

Red Onion

cut into wedges

Method

Blend pesto ingredients, excluding oil, in a food processor.

Gradually add oil to the blender until a thick paste forms.

Char peppers over a gas flame until the skin is black.

Steam peppers in a covered bowl, then peel, seed, and quarter them.

Griddle olive oil-drizzled courgettes until charred on both sides.

Hollow out the loaf, leaving a 3cm thick bread shell.

Layer prepared vegetables, cheese, and pesto inside the hollowed loaf.

Replace the bread lid and press down firmly before slicing.