Mediterranean Picnic Sandwich

Fig-Olive Filling
8 ouncesValley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs, stems removed
½ cupRed bell pepper, thinly sliced
⅓ cupKalamata olives, pitted and chopped
⅓ cupRed onion, thinly sliced
⅓ cupOlive oil
¼ cupThinly sliced fresh basil (or 1-1/2 teaspoon dry basil)
¼ cup Fresh lemon juice
2 tablespoonsDrained capers
2 tablespoonsWater
To tasteSalt and pepper
1 round (24-ounce)Sourdough, French or Italian bread, unsliced
1 poundAssorted sliced deli meats and cheeses (turkey, ham, provolone)


Thinly slice figs. Combine with remaining filling ingredients; set aside.

Cutting horizontally, remove top third of loaf. Hollow out bottom portion of loaf, leaving a 1-inch shell.

Pack filling into bottom of loaf, reserving about 3 tablespoons of liquid. Brush liquid on cut side of top.

Layer sliced meats over filling. Replace top of bread loaf. Wrap in airtight plastic bag.

Place loaf upside down in refrigerator. Weight with 5-pounds (e.g. bag of sugar) and refrigerate for 3 to 12 hours.

To serve, turn up-right and cut into wedges.

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