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Chicken cob loaf
Chicken cob loaf
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious picnic cob loaf filled with shaved chicken, cheese, and fresh greens.
Ingredients:
  • 1 x 375g pkt Bake it Crusty cob loaf (Bake at Home brand)
  • 85g (1/3 cup) sweet corn relish (Wattle Valley brand)
  • 80g cos lettuce leaves or 2 baby cos lettuce, washed, dried, chopped
  • 80g snow pea sprouts, cut in half
  • 80ml (1/3 cup) ranch dressing (Newman's Own brand)
  • 1 x 100g pkt 97 per cent fat-free lite shaved roast chicken breast (Primo brand)
  • 10 slices cheddar cheese
Instructions:
  • Preheat oven to 220°C. Follow packet instructions to bake bread for 10 minutes or until golden brown and the loaf sounds hollow when tapped. Let it cool for 1 hour before serving.
  • With a serrated knife, carefully slice off the top third of the cob loaf and set it aside. Gently remove the soft center, ensuring to leave a 2cm-thick shell.
  • Evenly coat the inside of the loaf shell and lid with relish.
  • 1. In the loaf shell, alternate layers of lettuce and snow pea sprouts. Drizzle half of the dressing over the greens, then layer half of the chicken and cheese, pressing down gently. Repeat with remaining ingredients. Close the lid and press down firmly to pack the filling tightly.
  • Wrap the dish tightly in plastic wrap, stack a plate on top, and add weight to compress the filling. Refrigerate for 4 hours or overnight for flavors to enhance and filling to set. Slice into wedges to serve.

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