Skip to main content Skip to site footer

It’s picnic time!


One of my favourite things about planning a picnic is to bring lots of flavours together – fresh berries, fresh garden produce and making lots of different dishes … which can be easily eaten and carried to the picnic location!


The Pressed Picnic Sandwich makes a delicious, al fresco dining favourite!


Serves 10

  • 1 cob loaf, 500g
  • 1 medium red pepper
  • 1 medium green pepper
  • 1 medium yellow pepper
  • 1 courgette
  • 1 aubergine
  • 1 red onion
  • 1 260g bag baby spinach
  • 2 fresh plum tomatoes
  • 1 tbsp green pesto
  • Olive oil
  • Basil
  • Cracked black pepper
  • Sea salt
  • 2 cloves of garlic



Pre heat oven at 450F, 230C, gas mark 8.


Roast peppers whole in a very hot oven with a drizzle of olive oil for 40 minutes. For that chefy look, place in a sealable plastic bag (or bowl covered with cling film) until cool, to help the skins peel off.


Slice the aubergines lengthways and red onions into rings (leaving whole), place in a baking tray with a drizzle of olive oil and seasoning. Roast for 20 minutes. Add slices tomatoes to the tray for the last 5 minutes to soften.

Slice the courgettes lengthways and roast with a drizzle of olive oil for 20 minutes.


Add a splash of olive oil and garlic to a pan. Wilt the spinach with the chopped garlic until soft.


Once the vegetables are cool, remove the lid of the cob. Remove the soft bread from inside, leaving approx. 1cm inside the crusty case.


Fill the whole loaf with layers of the peppers, aubergine, onions, courgette, tomatoes and pesto, seasoning between each layer. You may not think it will all fit but keep pressing down and keep filling!


When you have got all the ingredients in the loaf, place the lid on. This may be slightly higher than the loaf but continue to wrap in cling film. Once wrapped, weigh down with heavy pans and chill overnight.   


Top tip


  • To add more variety to your sandwich, add sliced chicken, ham or cheese in the layers.
  • All these ingredients went into a 400g loaf, which left us a few picky bits for lunch!

More Like This

Gin Strawberries & Custard Creams

Gin Strawberries & Custard Creams

Another creation from Frazer Wilson, Director of Culinary at The Jockey Club, this sweet treat is just for the adults. 

Tomato & Basil Soup

Tomato & Basil Soup

A truly delicious lunchtime favourite full of flavour and goodness

Chocolate Tart

Chocolate Tart

A sweet treat for the weekend.

Cookie Policy

We use “cookies” to help enhance your experience and improve the functionality of our website. You can find out more in our cookie policy. We also serve cookies, some with chocolate chips, on our racecourses.