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Chicken and Peppers Picnic Loaf
Linda Nortje
Chicken and Peppers Picnic Loaf - Make ahead the previous night for picnics, lunch or a late lunch/early dinner - packed with deliciousness !
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Prep Time
15
minutes
mins
Chilling Time
2
hours
hrs
Total Time
15
minutes
mins
Course
Light Dinner, Lunch
Cook Mode
Prevent your screen from going dark
Servings
12
Servings
Ingredients
1x
2x
3x
2
large
Round Bread Loaves
4
Chicken Fillets
cooked, sliced or shredded
2
TB
Olive Oil
extra virgin
1
TB
Lemon Juice
1
TB
Parsley
chopped
Salt and Black Pepper
to taste
6
TB
Basil Pesto
250
g
Mozzarella Cheese
sliced ( 8 oz )
1
cup
Pickled Red Peppers
sliced into thick strips
1
cup
Pickled Green Peppers
sliced into thick strips
1
Jar (100g)
Sun-Dried Tomatoes in Oil
drained ( 3.5 oz jar )
4
Hard Boiled Eggs
sliced
Instructions
Slice both the Bread loaves in half – hollow out top and bottom, leaving a thick wall
Mix the Chicken, Olive Oil, Lemon Juice and Parsley – season to taste with Salt and Pepper – set aside
Spread the Basil Pesto on the inside of each bottom piece of bread – arrange the Mozzarella on top of the Pesto – followed by the Chicken
Mix the Red and Green Pepper together with the Sun-Dried Tomatoes – place over the Chicken
Arrange the sliced Eggs on top of the Pepper mixture – add a little Salt if needed
Close the sandwich with the tops of the Bread loaves – wrap in greaseproof paper, use string to keep everything together
Chill the Loaves, with a heavy object (i.e. a heavy book or plate) on top, for at least 2 hours before serving
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.