While you can just layer a simple sandwich with the ingredients of this recipe, I think a picnic bread (or cobb loaf/stuffed bread/whatever you want to call it) is really worth the effort. All the ingredients remain in place – so a loaf makes a perfect portable dish – and the bread really soaks up all the delicious flavors of the filling. You could also make one big loaf, but I often opt for individual portions instead.
You can vary with the ingredients you love. Some ideas: use feta or parmesan instead of the mozzarella, add some prosciutto or salami, substitute artichoke hearts or grilled eggplant for the vegetables and use a pesto instead of the sundried tomato spread.
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Picnic Breads
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
These Italian Stuffed Picnic Bread Rolls are filled with layers of grilled zucchini, fresh basil, and creamy mozzarella, making them a perfect portable dish for any occasion.
Ingredients
- 4 small bread rolls (crispy on the outside)
- 1 zucchini, sliced in thin rounds
- 4 tbsp sundried tomato spread (or pesto/tapenade)
- A handful of fresh basil leaves
- 7 oz. (200 gr.) mozzarella cheese
Instructions
- Heat a grill pan over medium-high heat. Grill the zucchini slices for about 2-3 minutes on each side, until they are somewhat charred and tender.
- Using a small knife, cut the top third off each bread roll and scoop out the inside, leaving a 1/2 inch (1 cm) shell.
- Spread 1 tbsp of sundried tomato spread (or pesto/tapenade) inside each hollowed-out roll.
- Layer the grilled zucchini slices, fresh basil leaves, and slices of mozzarella cheese inside each roll.
- Place the top back on each roll and press down gently to secure the filling.
- Wrap each roll tightly in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes, until the cheese is melted and the rolls are heated through.
- Remove from the oven, unwrap, and serve warm or at room temperature.
Notes
- You can substitute feta or parmesan for the mozzarella, or add prosciutto or salami for a meaty version.
- Try using artichoke hearts or grilled eggplant instead of zucchini, or a different spread like tapenade.
- These rolls can be served warm or at room temperature, making them ideal for picnics or gatherings.
- Wrap tightly in foil for easy transport.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Carbohydrates: 40
- Fiber: 3
- Protein: 15
- Cholesterol: 40
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Frequently Asked Questions
Why use individual rolls instead of one big stuffed loaf?
The article says the author often opts for individual portions because each stuffed roll keeps its fillings locked in place, making them a perfect portable dish for picnics—no slicing or knife needed on site. 
What filling substitutions does the article suggest?
The article offers several specific swaps: feta or Parmesan instead of mozzarella, prosciutto or salami for a meatier version, artichoke hearts or grilled eggplant in place of zucchini, and pesto or tapenade instead of the sundried tomato spread.
Can I serve these at room temperature?
Yes. The notes confirm the rolls can be served warm or at room temperature, which makes them ideal for picnics where reheating isn’t possible. Wrapping tightly in foil also helps them stay warm during transport.
