This picnic loaf takes loose inspiration from a pan bagnat – the classic French sandwich layered with tuna, tomatoes, eggs, olives and anchovies, although I’ve taken a few liberties along the way. It’s less traditional, a bit more generous, and probably not entirely recognisable anymore. But the spirit is still there!
A punchy anchovy dressing runs through everything, soaking into the bread as it sits. The tomatoes soften, the herbs wilt slightly, and the whole loaf settles into something cohesive in that way only time can achieve. It’s very much a make-ahead situation, and all the better for it.
What makes this so good for a picnic is how self-contained it is. Once the picnic loaf is wrapped and pressed, it travels brilliantly. No assembling on the spot, no balancing fillings that fall out as you eat. You just unwrap, slice into thick wedges, and everything stays exactly where it should be.
It’s hearty but still fresh, with enough sharpness from the vinegar and herbs to keep it from feeling heavy. Bring it out onto a blanket with something cold to drink, and it pretty much takes care of itself.
Want more picnic ideas? You’ll find some here.
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