National Picnic Month

When the weather gets warmer and the rains of spring have abated, the outdoors are beckoning all those adventurous families who are out to have fun in the sun. Local parks have finally come out from under the pall of cloud grey skies, and picnics can begin in earnest!

National Picnic Month encourages you to get out and celebrate the warm summer days and find your love and wonder of the outdoors again while enjoying some great food!

We thought we would share a recipe for a Mozzarella and Salami Picnic Baguette.

Check it out below:

Ingredients

• 1 white or brown baguette
• 3 tbsp fresh green pesto
• 1 beef tomato
• 1 ball mozzarella (about 200g)
• 2 handfuls baby spinach leaves
• Handful basil leaves
• 6 slices salami

Method

1. Slice the baguette in half lengthways and hollow out (make crumbs from the bread centre and save for another recipe). Spread the bottom half with the pesto. Slice the tomato and layer it over the pesto. Slice the mozzarella and add in a layer over the tomato.
2. Finish with layers of spinach and basil, plus the salami, folded in half if necessary to fit the width of the baguette.
3. Wrap in baking parchment, tie with string and pop in the fridge weighted under something heavy (we used a hefty griddle pan). Leave for at least 1 hr (or overnight if you like). The flavours will mingle and the sandwich will flatten down, making it a doddle to cut up without all the ingredients falling out all over your picnic rug.