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A filled baguette sliced into smaller sandwiches one of which is wrapped in baking parchment

Mozzarella & salami picnic baguette

A star rating of 3.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Plus at least 1 hr resting
  • Easy
  • Serves 4

A perfect sandwich for a summer picnic. Filled with salami, spinach, basil, pesto and mozzarella, it has all the flavours of Italy that kids and grownups will enjoy

Nutrition: Per serving


  • 1 white or brown baguette
  • 3 tbsp fresh green pesto
  • 1 beef tomato
  • 1 ball mozzarella (about 200g)
  • 2 handfuls baby spinach leaves
  • handful basil leaves
  • 6 slices salami


  • STEP 1

    Slice the baguette in half lengthways and hollow out (make crumbs from the bread centre and save for another recipe). Spread the bottom half with the pesto. Slice the tomato and layer it over the pesto. Slice the mozzarella and add in a layer over the tomato.

  • STEP 2

    Finish with layers of spinach and basil, plus the salami, folded in half if necessary to fit the width of the baguette.

  • STEP 3

    Wrap in baking parchment, tie with string and pop in the fridge weighted under something heavy (we used a hefty griddle pan). Leave for at least 1 hr (or overnight if you like). The flavours will mingle and the sandwich will flatten down, making it a doddle to cut up without all the ingredients falling out all over your picnic rug.

Goes well with

Recipe from Good Food magazine, July 2017

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A star rating of 3.5 out of 5.4 ratings

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