Picnic sandwich
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  • Kid approved
préparation
40minutes
cuisson
35minutes
servings
8
type of dish
Crêpes, bread and sandwiches
préparation
40minutes
cuisson
35minutes
servings
8
type of dish
Crêpes, bread and sandwiches
Picnic sandwich
[addthis tool="addthis_inline_share_toolbox"]
  • Kid approved
préparation
40minutes
cuisson
35minutes
servings
8
type of dish
Crêpes, bread and sandwiches
préparation
40minutes
cuisson
35minutes
servings
8
type of dish
Crêpes, bread and sandwiches
ingredient
  • 2 sweet red pepper(s)
  • 2 zucchini(s) , finely sliced lengthwise
  • 20 ml olive oil
  • 1 clove(s) garlic , finely chopped
  • 1 Compliments Country Loaf
  • 225 g white ham Sensations by Compliments , thinly sliced
  • 375 ml loosely packed basil leaves
  • 225 g turkey Breast Sensations by Compliments, Provence Herb, Cooked, thinly sliced
  • 4 slice(s) provolone cheese
  • 2 sweet red pepper(s)
  • 2 zucchini(s) , finely sliced lengthwise
  • 20 ml olive oil
  • 1 clove(s) garlic , finely chopped
  • 1 Compliments Country Loaf
  • 225 g white ham Sensations by Compliments , thinly sliced
  • 375 ml loosely packed basil leaves
  • 225 g turkey Breast Sensations by Compliments, Provence Herb, Cooked, thinly sliced
  • 4 slice(s) provolone cheese
prep time
  1. Set oven to broil.
  2. Place peppers on a baking sheet lined with aluminum foil. Cook on top rack under the grill for 30 minutes, turning regularly until the skin blackens on all sides. Transfer peppers to a bowl and cover with plastic wrap. Let stand 10 minutes. Using a paring knife, remove skin from peppers. Remove membrane and seeds, then slice along one side and open the pepper into a big rectangle. Place on paper towel.
  3. In the meantime, lightly brush both sides of sliced zucchini with 5 mL (1 tsp.) of oil. Place on a baking sheet and cook under broiler about 5 minutes on each side or until zucchini is grilled. Place on paper towel to cool.
  4. Mix remaining oil with garlic. Cut top off loaf and scoop out the interior with a spoon, leaving a shell 2 cm (1 inch) thick. Brush inside of the loaf and top with oïl mixture. Arrange slices of ham on bottom of hollowed loaf, cover with zucchini slices, then with half the basil leaves. Continue with a layer of turkey slices, the grilled peppers, the remaining basil leaves, and finally, the slices of provolone.
  5. Place top back on bread then wrap with foil. Refrigerate overnight. Remove from fridge and let sit at room temperature 20 minutes before serving. Cut into eighths.