No summer picnic would be complete without the muffuletta sandwich.  I learnt about this sandwich on a cottage trip last summer when my sister put one together.  We were all in awe of the muffuletta and all its deliciousness.

To make your own muffuletta sandwich one needs a crusty round bread that you carve out like a pumpkin. Save a bread lid, and scoop out most of the bread from the inside.  Drizzle the bottom of your new bread bowl with pesto.  For my pesto I ground up fresh basil with some olive oil and roasted garlic.  Then add layers of salami, and roasted veggies (I used grilled eggplant, yellow and green zucchini, and carrots).  As for cheese, provolone or havarti will do. Make your layers of cheese nice and thick.  In between layers add capers, and chopped olives or an olive spread, and arugula.  We got our arugula spicy and fresh from our garden.  I also grated a fresh beet and added it to the layers -it gives a beautiful colour.  I put in a layer of some pickled artichoke hearts too.  You could add other items like sundried tomatoes, roasted red pepper, grainy mustards and a layer of thick smoked bacon (save that layer for the top).  My sister’s tip was to separate the layers of meat and cheese so it doesn’t get too greasy and ensure that a little remaining pesto gets drizzled on top.  Last you put the bread top back on and tie the bread back up nice and tight with some parcel string.  Return the whole bread to fridge and let it sit refrigerated for a few hours before cutting into “pie-slices” and serving.

We brought two muffuletta sandwiches out for our July 1st picnic -one with meat and one veggie.

Along with the sandwich was also an assortment of other beautiful fresh summer foods and beverages.  We had some refreshing rice wraps with lettuce, cucumber, mango, mint and basil, as well as, a quinoa and chickpea salad.

Sigh…. I love hot summer days and picnics in the park.