Stuffed Picnic Boule

A sourdough boule stuffed with olives, meats & cheese served al fresco – what could be more elegant for a summertime picnic?

Hunky Hubbie and I love to hike to our favorite “secret spot” in “Location NOT disclosed” and have a picnic. Over the years, we have shared our spot with many friends and family. There is a beautiful lake, driftwood logs that can be used as seating or a makeshift picnic table and the water is brisk enough to keep watermelons and beer ice cold. It is our little private piece of heaven. I am always thinking of things to take to the secret spot that are potable, but at the same time beautiful: orzo salads, cold German potato salad, fresh berries, a galette filled with stone fruit, brownies drizzled with caramel or peanut butter. So yummy. I recently saw a picture in one of my old magazines of a colorful stuffed boule and thought, ” What a perfect picnic sandwich.”

Almost anything can go inside this summertime sandwich- here are a few things I like:
Buffalo mozzarella, salami, ham, olive tapenade and fresh veggies

*Notes continued after recipe:

Create a deep cavity in your boule. Rub with garlic and brush with fruity olive oil.

Stuffed Picnic Boule

One large sour dough boule
one garlic clove, sliced in half
3 TBSP fruity olive oil
1/4 lb of salami
1/4 lb of Virginia ham
1 small jar of olive tapenade
1 small jar of roasted red peppers, drained and patted dry
1 cup fresh greens, washed and dried
1 small tomato, sliced
1 large ball of buffalo mozerella, sliced
foil and plastic wrap

Begin layering with something dry- like salami

Method- prep time- 20 minutes. Total time 12 hours

Carve out the center of the boule, reserve to the top for later- see photo.
Rub the inside of the bread with the garlic clove. Brush interior with olive oil.
Begin layering the boule with the ham or salami, then follow with cheese, greens, peppers, tapenade, tomatoes, finishing with cheese and meat. You can drizzle a bit more olive oil inside if you’d like.
Replace the top of the boule. Wrap tightly in foil and plastic wrap. Place in the fridge overnight or for at least 8 hours.
To serve: Slice the boule in half and then into quarters and eighths as you would a pie. Serve with fresh fruit, cold beer or a glass of dry white wine- preferably in a riparian setting.

Fresh greens, pickles or roasted peppers make for great filings.

Olive tapenade adds intense flavor and texture.

Think about the colors as you layer. How will the sandwich look once sliced?

*Notes: Con’t.

Be sure when you carve out the bread bowl, give your self plenty of room for the filings, but do not make the bottom too thin or it can burst.

You can stuff the bread bowl with just about anything. I would avoid mayonnaise becasue it is not safe to leave outdoors for long before it spoils. You can also toast the bowl. Simply unwrap the plastic layer, but leave wrapped in foil and bake in the oven at 350 until toasty- maybe 20 minutes. I would not put in the salad greens if you plan to bake the boule. Let cool in the foil before slicing.