Valley Fig Growers

Easy Mediterranean Picnic Sandwich

Makes 8 servings


Fig-Olive Filling

8 ounces (1 pkg.) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stems removed 

1/2 cup thinly sliced red bell pepper 

1/3 cup pitted and chopped kalamata olives 

1/3 cup thinly sliced red onion 

1/3 cup olive oil 

1/4 cup thinly sliced fresh basil (1 1/2 teaspoons dry basil) 

1/4 cup fresh lemon juice 

2 tablespoons each water and drained capers 

Salt and pepper to taste  


1 round (24 oz.) sourdough, French or Italian bread, unsliced 

1 pound assorted sliced deli meats and cheeses (turkey, ham, provolone)  



  1. Thinly slice figs. Combine with remaining filling ingredients; set aside. Cutting horizontally, remove top third of loaf. Hollow out bottom portion of loaf, leaving a 1-inch shell. Pack filling into bottom of loaf, reserving about 3 tablespoons of liquid. Brush liquid on cut side of top. Layer sliced meats over filling. Replace top of bread loaf. Wrap in airtight plastic bag. Place loaf upside down in refrigerator. Weight with 5-pounds (e.g. bag of sugar) and refrigerate for 3 to 12 hours. To serve, turn up-right and cut into wedges.

Photography George Selland

Nutrition Information

amount per serving

  • Calories 489
  • % Calories from Fat 29%
  • Fat 16
  • Cholesterol 25
  • Protein 20
  • Carbohydrates 63
  • Fiber 5
  • Iron 4
  • Sodium 1089
  • Calcium 197
  • Potassium 203