Paid Collaborative Post with Quorn®
My recipe for Jubilee Vegetarian Stuffed Picnic Loaf is easy to make, looks spectacular, & it would be fabulous for any Jubilee Street Party.
A Fabulous Vegetarian Stuffed Picnic Loaf using
Quorn® Deli Slices
My recipe for Jubilee Vegetarian Stuffed Picnic Loaf is easy to make, but looks spectacular, and would be fabulous for any Jubilee Street Party or festive summer gathering.
This Jubilee Vegetarian Stuffed Picnic Loaf is made with an olive sourdough rustic loaf, with Quorn Vegan Chicken Free Slices and Quorn Vegan Smoky Ham Free Slices, along with cheese, tomatoes, red onion, antipasti artichokes in oil, basil and pesto.
The ingredients are so celebratory and summery, and although this is a vegetarian recipe, I know that meat eaters will also love it too.
It is easily made vegan by omitting the cheese, and making sure that the pesto is dairy free – you can use vegan cheese slices and and tapenade in place of a basil and parmesan cheese pesto.
We love Quorn deli slices, both the Vegan Chicken Free Slices and the Quorn Vegan Smoky Ham Free Slices – they are beautifully seasoned and make a great sarnie, or as part of a vegan or veggie “charcuterie” board.
By using an olive bread, easily sourced in all major supermarkets or you local bakery, it adds a sunny Mediterranean feel to this stuffed loaf sandwich. You can also make your own bread using my recipe for SOURDOUGH PIZZA BREAD ROLLS, just make a large loaf.
Alternatively, I have a selection of bread recipes here that would work extremely well with this sandwich recipe – SOURDOUGH and BREAD recipes.
If you are serving this for a party, slice it beforehand and wrap each individual slice in brown paper, tied with string. Or, slice the loaf and replace the slices back to form a whole loaf – wrapping in paper and tying with string as before.
It’s best to make this stuffed loaf the night before you want to serve it, preferably with a heavy weight (such as a big tin of beans etc) on top of it, as this compresses the sandwich making it easier to slice.
I’ve suggested using an oblong loaf of bread in this recipe, but a boule, cob or bloomer works well too, as long as they are both unsliced of course.
I hope that you are inspired to make this recipe for Jubilee Vegetarian Stuffed Picnic Loaf – you can even get the children to help you make it, they will love adding the layers to it.
The step-by-step method are shared below in a slideshow of images – I’ve found that this is the best way of layering for colourful layers once the loaf is cut.
DO please let me know of you make this, and if it was the star of your sandwich board, as it was on mine when I last made it! Happy sandwich making, Karen
Step-by-Step Slideshow of how to make the
Jubilee Vegetarian Stuffed Picnic Loaf
Jubilee Vegetarian Stuffed Picnic Loaf 
Cut the top of the loaf off, and scoop most of the crumb out, to make a hollow 
Spread the inside and the lid with the classic basil pesto 
Lay 4 to 6 slices of the Quorn Vegan Chicken Free Slices over the pesto lined bread loaf. 
Add 4 x slices of the cheese, followed by half of the red onion and sliced tomatoes. 
Add 4 x slices of the cheese, followed by half of the red onion and sliced tomatoes. 
Add 4 x slices of the cheese, followed by half of the red onion and sliced tomatoes. 
Scatter some fresh basil leaves over the tomatoes 
arrange the drained antipasti artichokes over the top, 
add 4 to 6 slices of of the Quorn Vegan Smoky Ham Free Slices. 
Add the remaining cheese slices, red onion 
add 4 to 6 slices more of Quorn Vegan Chicken Free Slices 
Replace the lid of the bread on top, 
and then wrap tightly in cling-film and greaseproof paper, tying with string. 
To serve: Take the weights off the sandwich and unwrap the sandwich, then slice it to serve in wedges, or in thick slices.
Notes and Substitutions
- This is better if made several hours before serving, or even the night before.
- For a picnic, pre-cut the loaf into wedges, or thick slices, and then put all all back together again, before wrapping in cling fill and then paper that has been tied with string.
- Omit the cheese for a vegan version – adding extra veggies, such as marinated roast peppers (drained), cucumber, gherkins, olives or cooked courgettes.
- Use any flavour of pesto you like, such as roasted red pepper, truffle or sun-dried tomato pesto.
- Quorn Vegan Pepperoni is also lovely when used in this stuffed sandwich; add it as an extra layer or add it in place of the 2nd Quorn Vegan Chicken Free Slices layer.
- Use any crusty bread you have to hand, or that you have made.
Pin me for Later
Other Jubilee Sandwich Recipes
- ROYAL JAM PENNIES – Posh Jam Sandwiches
- Herb Garden Tea Sandwiches with Cream Cheese
- “Poor Man’s Bread” – Victorian Watercress Tea Sandwiches
- Edwardian Shooter’s Sandwich
- Toasted Veggie Club Sandwich
- Cheese Savoury (Sandwich Filling) Recipe
- Egg and Two Cress Sandwich Recipe
- Three Cheese Spring Spread for Sandwiches
Recipe for Jubilee Vegetarian Stuffed Picnic Loaf
Jubilee Vegetarian Stuffed Picnic Loaf
My recipe for Jubilee Vegetarian Stuffed Picnic Loaf is easy to make, but looks spectacular, and would be fabulous for any Jubilee Street Party or festive summer gathering.
This Jubilee Vegetarian Stuffed Picnic Loaf is made with an olive sourdough rustic loaf, with Quorn Vegan Chicken Free Slices and Quorn Vegan Smoky Ham Free Slices, along with cheese, tomatoes, red onion, antipasti artichokes in oil, basil and pesto.
The ingredients are so celebratory and summery, and although this is a vegetarian recipe, I know that meat eaters will also love it too.
It is easily made vegan by omitting the cheese, and making sure that the pesto is dairy free - you can use vegan cheese slices and and tapenade in place of a basil and parmesan cheese pesto.
We love Quorn deli slices, both the Vegan Chicken Free Slices and the Quorn Vegan Smoky Ham Free Slices - they are beautifully seasoned and make a great sarnie, or as part of a vegan or veggie "charcuterie" board.
Do please let me know of you make this, and if it was the star of your sandwich board, as it was on mine when I last made it! Happy sandwich making, Karen
Ingredients
- 1 medium whole sourdough loaf, I used an olive loaf
- 4 teaspoons classic basil pesto
- 1 x 100g packet Quorn Vegan Chicken Free Slices
- 8 x slices mature Cheddar cheese slices
- 1 red onion, peeled and finely sliced
- 2 x large ripe tomatoes, sliced
- Sea salt, to taste
- Handful of fresh basil leaves
- Antipasti artichokes in oil, drained and sliced if necessary
- 1 x 100g packet Quorn Vegan Smoky Ham Free Slices
Instructions
1. Cut the top of the loaf off, and scoop most of the crumb out, to make a hollow. Keep the breadcrumbs for later, I usually freeze them.
2. Spread the inside and the lid with the classic basil pesto- going right up the inside edges.
3. Start to layer your sandwich loaf like so: Lay 4 to 6 slices of the Quorn Vegan Chicken Free Slices over the pesto lined bread loaf.
4. Add 4 x slices of the cheese, followed by half of the red onion and sliced tomatoes. Sprinkle some sea salt over the tomato slices.
5. Scatter some fresh basil leaves over the tomatoes, arrange the drained antipasti artichokes over the top, and then add 4 to 6 slices of the Quorn Vegan Smoky Ham Free Slices.
6. Add the remaining cheese slices, red onion and sliced tomatoes, before adding 4 to 6 slices more of Quorn Vegan Chicken Free Slices.
7. Replace the lid of the bread on top, and then wrap tightly in cling-film and greaseproof paper, tying with string.
8. Place some heavy weights on top of the sandwich and keep it in a cool place, such as the fridge, for up to 12 hours or until you need to serve it.
9. To serve: Take the weights off the sandwich and unwrap the sandwich, then slice it to serve in wedges, or in thick slices.
Notes
This is better if made several hours before serving, or even the night before.
For a picnic, pre-cut the loaf into wedges, or thick slices, and then put all all back together again, before wrapping in cling fill and then paper that has been tied with string.
Omit the cheese for a vegan version - adding extra veggies, such as marinated roast peppers (drained), cucumber, gherkins, olives or cooked courgettes.
Use any flavour of pesto you like, such as roasted red pepper, truffle or sun-dried tomato pesto.
Quorn Vegan Pepperoni is also lovely when used in this stuffed sandwich; add it as an extra layer or add it in place of the 2nd Quorn Vegan Chicken Free Slices layer.
Use any crusty bread you have to hand, or that you have made.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Rosana Edmonton says
I like this recipe, never thought of using vegan pepperoni, I didn’t even know that was a thing. Anyway, I’m definitely going to try this recipe next week. Thanks.
Karen Burns-Booth says
I hope you enjoy it 🙂 Karen