• 1 x 400g pain de campagne loaf
  • 1 x small pot queen olives with chilli
  • 10 slices Milano salami
  • 1 x 28g pack fresh basil, leaves only
  • 1 x small pot mixed antipasti
  • 150g chèvre blanc, sliced
  • 3 slices Parma ham, torn
  • 3 tablespoons French dressing
  • 1 x small pot Sunblush® tomatoes


  1. 1

    Slice the top third off the loaf to create a base and a lid. Scoop out the soft bread in the middle, leaving a thick crusty shell.

  2. 2

    Whizz the olives in a blender until finely chopped, then spread two-thirds of them on the base of the loaf.

  3. 3

    Layer up the remaining ingredients in the loaf shell, making sure that the fillings are evenly distributed. Season to taste.

  4. 4

    Spread the remaining olives on the lid of the loaf, then place on top of the filled base. Wrap tightly in clingfilm.

  5. 5

    Weigh down with a heavy item, such as a chopping board, and chill in the fridge for at least 4 hours. Cut into slices to serve.

  6. 6

    Cook's tip: Don't waste the soft bread scooped out from the middle - whizz into breadcrumbs in a food processor, then freeze in a freezer bag for use in stuffings, for coating fish or topping pasta dishes.

Nutritional Details

Each serving provides
  • Energy 1080kj 258kcal 13%
  • Fat 12.4g 18%
  • Saturates 5.2g 26%
  • Sugars 3.1g 3%
  • Salt 2.3g 38%

% of the Reference Intakes

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