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Summer is the time for picnics - this epic sandwich will feed a crowd

  • Feeds 8 Feeds 8
  • Ready in 2 hours 20 minutes

Each serving contains

  • Energy
    1648kj 395kcal
  • Fat
    High 31%
  • Saturates
    High 42%
  • Sugar
    Low 31%
  • Salt
    High 31%

% of adult’s reference intake | Carbohydrates per serving : 30g


  • 1 Co-op crusty white cob
  • 50g Co-op Irresistible pesto alla genovese
  • 150g pack Co-op mixed olive trio, drained
  • 175g pack Co-op sunsoaked tomatoes, drained
  • 1 red chilli, deseeded and finely chopped (optional)
  • A few fresh basil leaves, torn (optional)
  • 200g pack Co-op wafer thin honey roast ham
  • 100g pack Co-op salami Milano
  • 150g pack Co-op German smoked cheese slices, rind removed
  • 280g jar Co-op chargrilled peppers, drained and roughly chopped
  • Half 70g bag Co-op rocket, roughly chopped


  1. Using a serrated knife, cut the top off the bread
  2. With clean hands, scoop out the inside, leaving a 1-2cm border
  3. Whizz this into breadcrumbs and freeze to use another time
  4. Spread the pesto all over the inside of the loaf, including the lid
  5. Roughly chop the olives and tomatoes, add the chilli and basil, if using, then spread half this mixture on the base of the loaf
  6. Next, layer on half of the ham, followed by half each of the salami and cheese
  7. Add the chargrilled peppers and rocket, then top with the remaining ham, salami and cheese
  8. Finish off with the rest of the olive and tomato mixture, then replace the lid, pressing down firmly
  9. Wrap tightly in cling film and put in the fridge, weighted down with a plate topped with tins or a heavy pan
  10. Leave for at least 2 hours, or overnight if possible
  11. When you’re ready to serve, unwrap and cut into wedges

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