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Stuffed Sourdough Picnic Loaf

Stuffed Sourdough Picnic Loaf

Prep time 15 minutes
Ready in 15 minutes
Makes 6 servings


  • 3 eggs, boiled and peeled
  • 3 tomatoes
  • 1/4 cup fresh dill
  • 3 radishes
  • 1 dill pickle, large
  • 1 loaf sourdough boule
  • 1 romaine heart
  • 4 tbsp dijonnaise
  • 3 oz smoked salmon


1. Slice the eggs and the tomatoes and set aside. Coarsely chop the dill. Slice the radishes and the pickle. Cut the top of the bread and set aside. Hollow out the center portion of the bread.
2. Cover the bottom half of the bread with 1/3 of the lettuce leaves. Place the tomato slices on the lettuce. Brush the tomatoes with 2 tbsp dijonnaise and sprinkle with half the dill. Season with freshly ground pepper. Layer the pickles and radishes above that. Cover with 1/3 of the lettuce and sliced egg. Brush the egg with the remaining dijonnaise.
3. Next, layer the salmon and season with remaining dill and freshly ground pepper. Top with the last 1/3 of the lettuce, top of the bread and press firmly. Cut the bread into pieces and serve.


Whizz the leftover bread in the food processor to make fresh breadcrumbs. Store in a resealable plastic bag in the freezer for up to 3 months.


Per serving: 357 calories, 9g fat, 2g saturated fat, 111mg cholesterol, 708mg sodium, 52g carbohydrate, 3g fiber, 5g sugar, 17g protein