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Stuffed Sourdough Picnic Loaf

Make this sandwich in the morning, then wrap tightly and chill until you’re ready to go. Remember to pack a knife and plenty of napkins.

Serves 6
Ready in 15 mins
Prep time 15 mins
317 calories per serving


> 3 eggs, boiled and peeled
> 3 tomatoes
> 1/4 cup fresh dill
> 3 radishes
> 1 large  dill pickle
> 1 sourdough boule
> 1 romaine heart
> 4 tbsp Dijonnaise
> 1 (3 oz) pkg smoked salmon


Slice the eggs and the tomatoes and set aside. Coarsely chop the dill. Slice the radishes and the pickle. Cut the top off the bread and set aside. Hollow out the center portion of the bread.
Cover the bottom half of the bread with ⅓ of the lettuce leaves. Place the tomato slices on the lettuce. Brush the tomatoes with 2 tbsp dijonnaise and sprinkle with half the dill. Season with freshly ground pepper. Layer the pickles and radishes above that. Cover with ⅓ of the lettuce and sliced egg. Brush the egg with the remaining dijonnaise.
Next, layer the salmon and season with remaining dill and freshly ground pepper. Top with the last ⅓ of the lettuce and the top of the bread, then press firmly. Cut sandwich into pieces and serve.


Whizz the leftover bread in the food processor to make fresh breadcrumbs. Store in a resealable plastic bag in the freezer for up to 3 months.

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