Giant Picnic Sandwich with Fig Olive Spread Recipe

andrew@bytejockeyz.comEntrees, Recipes, Sandwiches

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 8 servings

Ingredients

Fig-Olive Filling:

  • 8 ounces 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 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

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!