Pressed Italian Picnic Loaf

  • 4 servings
  • 5 mins to prepare
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  • 1 multi-seed loaf
  • 100g crème fraîche
  • 2 tbsp wholegrain mustard
  • 8 slices Emmental cheese
  • 8 slices Pastrami
  • 12 sliced sandwich gherkins
  • Salt and Pepper
  • 1 bag of rocket leaves



1 Place the loaf onto its side; using a bread knife cut the loaf along its length into 4 long slices. Remove one of the middle slices.

2 Mix the crème fraîche and mustard together.

3 To assemble, spread the bottom slice of loaf with a tablespoon of mustard crème fraîche, top with 4 slices of Emmental cheese, 4 slices of Pastrami and 6 gherkin slices. Season to taste.

4 Spread the next slice of loaf with one tablespoon of mustard crème fraîche and place directly onto the gherkin layer. Repeat to use all of the ingredients.

5 Place the bread lid top onto the loaf and wrap the loaf in a sheet of parchment paper. Place the loaf into a loaf tin. Weight the top of the loaf to press and place in the fridge to chill for 30 minutes.

6 To serve, unwrap the loaf and slice. Serve with rocket leaves.