KEY POINTS:
Picnic lunches don't have to be a bland affair. A batch of these sourdough sandwiches make a delicious deli-style treat
Serves 4-6
1 large sourdough loaf
1 clove garlic
Fresh basil leaves
Ham off the bone (optional)
Marinated artichoke halves
Provolone cheese
Vine-ripened tomatoes
Flaky sea salt and freshly ground black pepper
Extra virgin olive oil
1. Slice the top off the bread. Pull out most of the centre of the bread and reserve for making breadcrumbs. Cut the garlic clove in half and rub all over the inside.
2. Using as much of each ingredient as you desire, layer each filling inside the bread, pressing down as you go, season intermittently. Be generous with the filling and fill right to the top. Lastly drizzle with oil and replace the top of the loaf.
3. Wrap tightly in plastic wrap and leave overnight in the fridge, weighted down. Unwrap and slice before serving.
