font loading for Top nav

Print Recipe

Nutritional info per serving

  • Calories : 313
  • Fat : 20.7g
  • Saturated fat : 5.3g
  • Salt : 1.61g

Filled red chilli boule

The ingredients in this clever picnic loaf are very flexible; vary them as you wish, perhaps swapping the cured meats for mozzarella, basil leaves, grilled courgettes and/or aubergines to make a colourful, vegetarian meal-in-a-loaf.


  • 1 French white boule loaf
  • 4 tbsp green pesto
  • 180g antipasti grilled peppers, drained
  • 100g Gruyère cheese, thinly sliced
  • 2 pickled chipotle chillies
  • 130g antipasti sundried tomatoes, drained
  • 30g baby spinach leaves
  • 180g antipasti artichoke hearts, drained
  • 70g cured meat antipasti selection (Parma ham, Milano salami and bresaola) 

Ready in: 10 mins plus chilling

Serves: 6


  1. Slice the top from the boule loaf, then carefully hollow it out, leaving a 2cm border of bread inside the crust to form a ‘bowl’.
  2. Spread the base and sides with 2 tbsp pesto. Arrange a layer of grilled peppers on top, followed by a layer of sliced Gruyère cheese.
  3. Finely chop 1 chipotle chilli and evenly distribute it over the cheese. Top with layers of sundried tomatoes, pesto, spinach leaves, artichoke hearts and cured meats, pressing down firmly.
  4. Replace the top of the boule, and decorate with the remaining chipotle chilli, then wrap the whole loaf tightly in foil or clingfilm. Weigh down with a chopping board and a couple of unopened tins on top. Chill in the fridge for 2-4 hours or overnight, and allow the loaf to come up to room temperature before unwrapping and slicing into wedges.