Food That Travels

We are back from a lovely holiday in the Canary Islands and I am now brimming with ideas for fresh posts.

To start, I wanted to tell you about a great recipe I can across for when you are on the go. If you are anything like me, long car journeys usually involve copius amounts of junk food because it travels easily and is cheap and easily.

This year though I came across an unusual and filling recipe…really yummy and based on the traditional sandwich and an altered recipe from Saturday Cookbook.

This is a stuffed loaf which slices easily without falling apart…great for picnics too!


To make it, get a crusty baked loaf and slice it down the side into three sections. Mix together olive oil and balsamic vinegar and cover either side of the sections with this mixture and put to one side.

Chop the orange peppers into large chunks and cover in the olive oil and balsamic vinegar and place in the oven (200C) for 20 minutes. When finished put them in a plastic sandwich bag to cool.

In a bowl, gently mix together the rocket, chopped pancetta, sliced tomatoes, sliced olives and chopped feta. Then add the orange peppers once cooled and drizzle with olive oil and balsamic vinegar.


Take this salad mixture and pile some on top of the bottom section of the loaf and press down. Don’t worry about squashing the bread. Put the middle section on top and put the rest of the salad muxture on top of it and add the top of the loaf. Press down firmly and cover in cling film.

Then put in the fridge over night with two plates on top to weigh it down.

The next day it is ready to travel and be eaten!


2 orange peppers
6 slices of pancetta
Handful of fresh rocket
200g of feta
15 olives
4 tomatoes
1 large crusty baked loaf
Olive oil
Balsamic vinegar

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