Valley Fig Growers

Easy Mediterranean Picnic Sandwich

Makes 8 servings


Fig-Olive Filling:

  • 8 ounces (1 pkg.) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stems removed 
  • 1/2 cup thinly sliced red bell pepper 
  • 1/3 cup pitted and chopped kalamata olives 
  • 1/3 cup thinly sliced red onion 
  • 1/3 cup olive oil 
  • 1/4 cup thinly sliced fresh basil (1 1/2 teaspoons dry basil) 
  • 1/4 cup fresh lemon juice 
  • 2 tablespoons each water and drained capers 
  • Salt and pepper to taste  


  • 1 round (24 oz.) sourdough, French or Italian bread, unsliced 
  • 1 pound assorted sliced deli meats and cheeses (turkey, ham, provolone)  


  1. Thinly slice figs. Combine with remaining filling ingredients; set aside. Cutting horizontally, remove top third of loaf. Hollow out bottom portion of loaf, leaving a 1-inch shell. Pack filling into bottom of loaf, reserving about 3 tablespoons of liquid. Brush liquid on cut side of top. Layer sliced meats over filling. Replace top of bread loaf. Wrap in airtight plastic bag. Place loaf upside down in refrigerator. Weight with 5-pounds (e.g. bag of sugar) and refrigerate for 3 to 12 hours. To serve, turn up-right and cut into wedges.

Photography George Selland

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Nutrition Information

amount per serving

Calories 489
% Calories from Fat 29%
Fat 16g
Cholesterol 25mg
Protein 20g
Carbohydrates 63g
Fiber 5g
Iron 4mg
Sodium 1089mg
Calcium 197mg