Pan Picnic

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If you are packing a picnic, use day-old bread instead. It is slightly drier and more firm than fresh bread, which ensures the base and sides of the loaf won't become soggy once filled.

The ingredient of Pan Picnic

• 2 zucchini thinly sliced lengthways
• olive oil spray
• 500g day old coles bakery stone baked pane di casa
• 200g chargrilled eggplant drained
• 250g semi dried tomatoes drained
• 75g sliced salami
• 210g coles brand traditional bocconcini sliced
• 1 cup basil leaves
• 125g pitted kalamata olives drained
• 200g chargrilled capsicum drained
• 1 cup 80g parmesan grated

The Instruction of pan picnic

• preheat a chargrill on high lightly spray the zucchini slices with oil cook for 1 2 mins each side or until lightly charred
• place the bread on a board use a serrated knife to remove the top third of the loaf and reserve scoop out the centre of the bread leaving a 1cm thick shell layer the eggplant tomato salami bocconcini half the basil olives capsicum parmesan zucchini and remaining basil inside the shell replace the loaf top and press down firmly
• wrap the loaf tightly in plastic wrap place on a baking tray top with another tray and place cans on top place in the fridge for 4 hours or overnight to compress the filling and develop the flavours
• unwrap the loaf and use a large serrated knife to cut crossways into 3cm thick slices

Nutritions of Pan Picnic

calories: 477 761 calories
calories: 22 grams fat
calories: 8 grams saturated fat
calories: 42 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 22 grams protein
calories: n a
calories: 1039 milligrams sodium
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calories: nutritioninformation