Antipasto Picnic Loaf – a delicious recipe with red peppers, eggplant, portobello mushrooms, bread, wholegrain mustard, mayonnaise. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat the oven to 425u00b0F.
2
Roast the peppers, skin-side up, until the skin blisters and blackens. Cover the pepper pieces with plastic wrap or paper for 5 mins then peel away the skin.
3
Place the eggplant and mushrooms on an oiled baking pan. Roast about 15 mins or until tender. Cool.
4
Cut a shallow lid from the top of the loaf. Remove the soft bread inside, leaving a 3/4 inch-thick shell.
5
Spread half the combined mustard and mayonnaise inside the bread shell and lid. Place the beef inside the bread shell. Top with mushroom then pepper and eggplant, pressing the layers down firmly. Spread with the remaining mayonnaise mixture and top with lettuce. Replace the lid and press down firmly.
6
Wrap the loaf tightly with plastic wrap. Refrigerate 2 hours or until ready to serve.
308
kcal
Calories
24
g
Fat
8
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 None red peppers, seeded and quartered, 1 None eggplant, thinly, 2 None portobello mushrooms, thinly sliced, 1 loaf round bread (1 lb), and more.
Yes, Antipasto Picnic Loaf falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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