Turkey Pan Bagnat
This recipe was sent to us by Filipa, one of our online blogger mums. Her challenge was to cook a picnic meal using turkey. Here's what she thought:
Gourmet Mum
What we thought:
The kids loved it and my husband thought it was fantastic. It fed the four of us with leftovers for lunch the next day. 
Essential Ingredient:
Turkey Steaks
1 tablespoon olive oil for frying (plus extra for coating the bread)

400g fresh turkey steaks

1/2 teaspoon dried Italian seasoning (or turkey seasoning of your choice)

Crusty un-sliced loaf weighing around 500g

35g rocket or watercress, washed and dried

250g roasted red peppers from a jar, drained and patted dry

100g cherry tomatoes, halved and cut side patted dry

4 spring onions, washed and dried, topped and tailed

125g mozzarella, thinly sliced and patted dry (optional)

Good handful of fresh basil, washed and dried (optional)

Salt and pepper to taste

To serve:
Serve with all your picnic favourites.
This is very robust and portable, all you need to do is cut it into slices when it's picnic time.
  1. Heat 1 tablespoon of olive oil in a large shallow pan and fry the turkey steaks for around 2-3 minutes on each side over a medium heat until they are cooked through. Season the turkey steaks with salt, pepper and Italian seasoning while they are cooking. Remove the turkey from the pan and leave to cool.
  2. Using a sharp serrated knife, slice the top off your loaf and put to one side. Carefully pull away the soft bread from the inside of the loaf to hollow it out leaving a 1cm crust. Rub the inside of the loaf with around 2 tablespoons of olive oil to help seal it and prevent it getting soggy.
  3. One by one, evenly layer the sandwich ingredients inside the loaf. There’s no set way of doing this, but a first and final layer of salad should help prevent the bread becoming soggy. It’s also good to think about the layers of colours and a little seasoning too. Start with a thin layer of salad, followed by a layer of roasted red peppers, then a layer of turkey steaks (it may be necessary to cut them to ensure a snug and even fit) then another layer of salad along with the spring onions laid in parallel, then another layer of roasted red peppers followed by another layer of turkey followed by mozzarella cheese (optional), then a layer of cherry tomatoes, placed cut side down, and a final layer of salad and/or basil leaves (optional).
  4. Place the cut top back on the loaf and press down firmly. Wrap the whole loaf tightly in three layers of cling film and keep in the fridge for up to 24 hours until needed. To serve, use a sharp serrated knife to cut the loaf into slices or wedges.
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