Slice the top off your loaf and scoop out the 'flesh', leaving about 1 inch of bread lining the crust.
Spread your pesto & mayo in the bottom of loaf and then layer up all your ingredients. Aim to layer contrasting colours next to each other to make the finished loaf more attractive. Finish with another 'wet' ingredient on the top (I used the sundried tomotoes as even though I'd drained them there was still quite a bit of oil on them).
Pop the lid back on, wrap in cling film and lay a baking sheet on top. Now you need to press down on the loaf and then weight the baking sheet with something heavy - a pile of books or a cat iron casserole dish would both work.
If you kitchen is warm I would do this in the fridge, although my kitchen in March is cold enough not to worry about it spoiling!
Leave pressing for two to eight hours before squirreling away in your picnic basket.
Pressed Picnic Sandwich
Amount Per Serving (0 g)
% Daily Value*
Saturated Fat 0g0%
* Percent Daily Values are based on a 2000 calorie diet.