Name: Giant Picnic Sandwich with Fig Olive Spread Recipe
Ingredients: 8 ounces 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 water; 2 tablespoons 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)

Giant Picnic Sandwich with Fig Olive Spread Recipe

The best picnic sandwiches are easy to transport. Why prepare several when you can slice & serve one giant picnic sandwich with fig olive spread recipe.

Nutrition

Servings servings

Ingredients

Fig-Olive Filling:

8 ounces 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 water
2 tablespoons drained capers
Salt and pepper to taste

Sandwich:

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

Instructions

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.

Notes

Photography George Selland