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Chorizo Corned Beef Egg Bacon Baked Picnic Cottage Loaf

3.2/5 rating (9 votes)
  • Serves: 6-8
  • Prep Time: 20 mins
  • Ready in: 35-40 mins
  • Difficulty: Very Easy
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Chorizo Corned Beef Egg Bacon Baked Picnic Cottage Loaf

Making picnic food is always great fun but this dish is a real belter, a full meal in a loaf you can just slice and serve.


  • 1 large cottage loaf
  • 4-6 tbsp olive oil
  • salt & pepper
  • 6 slices cooked, crispy streaky bacon
  • 6 tbsp garlic mayonnaise
  • 100g sliced cooking chorizo
  • 350g cold tin of corned beef, cut into 5 slices
  • 2 beef tomatoes, each sliced into 4
  • 2 hard-boiled eggs
  • 150g pickled beetroots

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  • Pre heated oven 200°C gas 6.
  • Cut the loaf into 5 slices horizontally.
  • Lay each slice onto a chopping board.
  • Spoon over the olive oil evenly on the sliced bread, then season each slice with salt and pepper.
  • On the large base slice of bread, lay the crispy bacon, sliced boiled eggs, chorizo and half the mayonnaise slices evenly.
  • Lay the next slice of bread on top, and then lay over the sliced corned beef.
  • Lay the next slice of bread on top and spread over the sliced tomato and the other half the mayonnaise evenly.
  • Top with the next slice of bread.
  • Finally lay on the beetroots
  • Top with the final crust.
  • Place the loaf onto a very large piece of foil and wrap the loaf totally.
  • Wrap in a second large piece of foil and squeeze nice and tightly.
  • Place onto a baking tray and pop into the oven.
  • Cook for 30-40 minutes.
  • Once cooked remove from the oven and press nice and tightly again, be quite brutal here, the more you press the better the chilled loaf will cut the next day.
  • Cool and chill well, best overnight.
  • Next day, remove from the fridge and take on your picnic.
  • Open and slice to order.

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