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Recipe Ingredients

  • 1 cup piccalilli, chopped if necessary
  • ¼ cup Peppadews, rinsed and sliced
  • ¼ cup pimiento-stuffed olives, rinsed and sliced
  • 2 stalks celery, thinly sliced at an angle
  • ¼ cup packed fresh fl at-leaf parsley leaves
  • 2 tbsp extra-virgin olive oil
  • ⅛ tsp freshly ground black pepper
  • 1 loaf (20cm round) artisanal bread
  • 110g Italian salami, thinly sliced
  • 110g ham, thinly sliced
  • 110g provolone cheese, thinly sliced

Recipe Directions

  1. In a large bowl, toss piccalilli, Peppadews, olives, celery, parsley, 1 tablespoon oil and pepper.
  2. Cut bread in half horizontally. With fingers, remove most of centre of bread, leaving 2,5cm.
  3. Drizzle remaining oil over cut sides of loaf. Layer salami and ham on bottom half, topping with piccalilli mixture and cheese.
  4. Cover with top half of bread. Cut into quarters.

EACH SERVING About 1 610kJ, 20g protein, 16g carbohydrate, 26g total fat (9g saturated), 1g fibre, 61mg cholesterol.

Each Serving:

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