Easy Mediterranean Picnic Sandwich

andrew@bytejockeyz.comEntrees, Recipes, Sandwiches

Easy Mediterranean Picnic Sandwich

Servings 8 servings


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


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


  • 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 sugaand refrigerate for 3 to 12 hours. To serve, turn up-right and cut into wedges.


Photography George Selland

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