This recipe is part of Linda Larsen's Perfect Picnics article.
"Using really good, crusty loaves is necessary when making these sandwiches. Sturdy bread stands up to the fillings and the pesto dressing that soaks into the bread. Any fluffy bread would fall apart in this recipe."
1 long loaf sturdy peasant bread, unsliced
1 container refrigerated pesto sauce, well stirred
Choose from the following fillings:
Sliced deli turkey
Sliced deli roast beef
Sliced honey ham
Sliced grilled zucchini
Marinated artichoke hearts
Roasted red pepper slices
Whole leaves of basil or parsley
Cut loaves in half lengthwise. Scoop out some of the inside with your fingers. Spread pesto sauce evenly over all cut surfaces of the bread. Layer filling ingredients over the pesto sauce and top with top crust of bread. Wrap loosely but thoroughly in plastic wrap and place cookie sheet on top of loaves. Weight with cans of food and refrigerate 1-2 hours to blend flavors and compress loaf. Slice to serve.
Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels.
Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week.
Linda can be reached at firstname.lastname@example.org.