adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Picnic cob loaf
Picnic cob loaf
0 Likes
Prep Time:
30 minutes
Cook Time:
26 minutes
Total Time:
56 minutes
Portable picnic sandwich loaf.
Ingredients:
  • 200g butternut pumpkin, peeled, thinly sliced
  • Olive oil cooking spray
  • 1 large zucchini, thinly sliced
  • 460g cob loaf
  • 150g tub rocket with cashew and parmesan chunky dip
  • 4 slices green olive mortadella
  • 200g chargrilled eggplant
  • 60g swiss cheese, thinly sliced
  • 200g chargrilled red capsicum
Instructions:
  • Preheat a large frying pan or chargrill pan over medium-high heat. Lightly coat pumpkin with oil and cook in batches for 3 to 4 minutes on each side until tender. Transfer to a large plate. Follow by cooking the zucchini the same way. Let both vegetables cool completely before proceeding.
  • On a plate, place the loaf. Cut off the top quarter of the loaf and hollow out the center, discarding it, to create a 2cm-thick shell. Spread dip evenly inside the loaf and over the cut side of the top piece. Layer pumpkin at the base of the loaf shell, then add zucchini, mortadella, eggplant, cheese, and capsicum on top. Finally, replace the top of the loaf.
  • Wrap the loaf tightly in plastic wrap, then press it down with another plate and a heavy object to compress the filling. Refrigerate overnight to enhance the development of flavors.
  • Preheat the oven to 200°C/180°C fan-forced. Remove the packaging from the loaf and place it on a baking tray. Bake for 5 to 10 minutes until the crust is crisp. Slice and enjoy the loaf warm or cold.

Similar Recipes