Original picnic treat - stuffed loaf

How often do we hear that someone has bothered with sandwiches. We give them to the children in school, we turn our husbands to work, we often take them with us to the service ... And, of course, almost no picnic can do without them. Bread, butter, cheese and sausages are the invariable ingredients of a sandwich. But from the same products it is possible to cook something quite special - a stuffed loaf.

The recipe for a stuffed loaf

You will need a long French loaf.

With a sharp knife, make a longitudinal incision along the entire loaf.

Carefully remove the crumb with a long spoon. Pour the crumb with cream or milk (100 g).

Butter (50 g) should be grinded together with soft cream cheese (400 g). This mass should be peppered, add salt and mix with two cloves of garlic, passed through the press.

Cut a small piece of salami salami (150 g), not forgetting to remove the sausage skin.

Finely chop the green olives without pits (50 g).

Now it's time to put together the crumb, salami, olives and butter-cheese mass. Stir thoroughly.

The resulting filling should be filled with a loaf (using a spoon).

Press each side of the loaf together. Stuff the stuffed loaf in a foil and send it to the refrigerator for about two hours.

When you cut a stuffed loaf into slices, you will see how beautiful the multicolored filling looks against the background of a white loaf.

If you connect your imagination, you can create a huge number of options for such an alternative to standard sandwiches. Red pepper, prunes, nuts, meat and fish, seafood and green peas - all these components are quite suitable as a filler in a stuffed loaf.

Do not forget about the greens! Vegetarians will simply be delighted with the opportunities that open up for them to tasty and satisfying eat their favorite vegetables.

On a picnic this dish will amaze your friends with its originality and, of course, immediately "fly away" from the table. And it will be convenient for you only to unfold the foil and cut it directly on the nature, without wasting time, intended for rest.

A similar method of preparation is stuffed bread .

Here you will need dark rye bread with a round shape.

Cut off the top with a spoon and take out the pulp with a spoon, so that your loaf looks like an unusual pot with walls about 1 cm thick.

Mashish crumble in a bowl and pour there tomato sauce (3-4 tablespoons) and cream (half a glass). Mix all the ingredients well.

Small pieces of bacon (fat about 200 g) put on a heated frying pan and heat on medium heat fat.

Bulb and champignons (5-6 pieces) finely chopped and fried in this fat. As soon as the mushrooms turn dark, add ground beef (250 g) into the frying pan and continue to thoroughly fry. Cool well.

In the crumb to break the egg (1 pc.) And put the already cooled minced meat with onions and mushrooms. Mix.

A pot of bread should be rubbed with garlic (outer crust) and filled with stuffing. Cheese, preferably "Parmesan", grate and cover it with filling. After 10 minutes of baking in a hot oven, the cheese will melt and the stuffed bread will be ready.

Cut the slightly cooled bread into portions (like cake) and serve it to the table with fresh herbs and vegetables: tomatoes, peppers, cucumbers.

If you are not very fond of stuffing from the mass with crumb, then you can prepare a stuffed loaf somewhat differently.

Technology is this: inside the hollow loaf, cut along, layers of slices of cheese sandwich, sausage or ham, layers of fried zucchini or eggplants, circles of tomatoes and baked pepper are stacked. Each layer is smeared for piquancy with mustard, mixed with olive oil. A layer of vegetables should be added a little.

When all the products are laid, the loaf is covered with the second half and firmly pressed. This piece of culinary art is wrapped in food foil and left in the refrigerator until a picnic.

Before serving with him, they do the same as with other stuffed loaves - they are cut into portions and served with greens.