May marks the beginning of picnic season and picnic season means tasty sandwiches in abundance! Ready for a new take on sandwiches? Then try Patafla, a delicious Mediterranean picnic loaf!
Patafla recipe
Patafla is made with a French loaf (sounds scrumptious already, right?), and stuffed with a colorful summer veggie filling. All you have to do is cut the bread open, scoop out the inside and fill it with tomatoes, bell peppers, capers, olives, and dill pickles.
Then the whole loaf is re-assembled, tightly wrapped in cling film and chilled in the fridge overnight. Aside from being a terrific addition to your picnic basket, patafla also is a great party appetizer to feed a large crowd. Enjoy!
Patafla Recipe
Patafla, a delicious Mediterranean picnic loaf, is made with a French loaf, and stuffed with a colorful summer veggie filling. All you have to do is cut the bread open, scoop out the inside and fill it with tomatoes, bell peppers, capers, olives, and dill pickles. Be creative when it comes to varying the filling. You can add or leave ingredients, just make sure the mixture isn’t too watery, so the loaf doesn’t soak and get mushy.
Ingredients
- 1 French loaf (baguette)
- 4 tomatoes, cut into cubes and seeds removed
- 1 yellow pepper, core, seeds, and membranes removed, cubed
- 1 green pepper, core, seeds and membranes removed, cubed
- 60 g (2 oz) capers
- 60 g (2 oz) black olives, pitted and chopped
- 90 g (3 oz) green olives, pitted and chopped
- 3 dill pickles (gherkins), chopped
- 1 mild onion, finely sliced
- 2 tbsp olive oil
- salt
- pepper
- paprika
Instructions
- Carve out the French loaf. Cut the French loaf lengthwise in half and scoop out the soft crumbs inside. Set aside.
- Mix the filling. To make the filling, put the tomatoes, yellow and green peppers, capers, black and green olives, dill pickles, onion, and soft crumbs into a large mixing bowl. Add the olive oil and season with salt, pepper, and paprika. Combine and together.
- Stuff the French loaf. Stuff the top and bottom of the French loaf with the filling and put the two halves together. Wrap the loaf tightly clingfilm (plastic/Saran wrap) and place in the fridge for 24 hours. To serve the Patafla, cut the loaf into thick slices.
