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Picnic cob loaves
Picnic cob loaves
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Prep Time:
380 minutes
Cook Time:
30 minutes
Total Time:
410 minutes
Ingredients:
  • 1 red capsicum
  • 1 yellow capsicum
  • 4.60 gm olive oil
  • 1 zucchini, trimmed, thinly sliced lengthways
  • 1 small (about 300g) orange sweet potato (kumara), peeled, thinly sliced
  • 4 small sourdough rolls
  • 70g tapenade
  • 125.00 ml basil leaves
  • 4 prosciutto slices
  • 50g brie, thinly sliced
  • 50g semi-dried cherry tomatoes
Instructions:
  • Preheat the grill to high. Grill the capsicums, turning occasionally, until charred and blistered, about 8-10 minutes.
  • Place the capsicums in a heatproof bowl, cover with plastic wrap, and let them sit for 5 minutes to help loosen the skin.
  • Peel the fruit with a knife, then slice into quarters lengthwise and remove the seeds.
  • In a large frying pan over high heat, sizzle the zucchini and sweet potato in batches until golden and tender, about 2 minutes per side. Transfer to a plate and repeat with the rest of the vegetables.
  • Using a small serrated knife, carefully cut the top third off each sourdough roll and set aside. Hollow out the rolls, leaving 1cm-thick shells. Spread tapenade inside each roll, then layer half of the basil leaves on the bases. Add a layer of sweet potato, followed by prosciutto. Continue layering with brie, zucchini, capsicum, tomato, and the remaining basil. Place the reserved tops back on the rolls and press down firmly to compress the filling.
  • Stack the rolls on an oven tray and cover with another tray. Use canned goods to weigh it down. Refrigerate overnight to enhance the flavors.
  • Preheat your oven to a toasty 200°C. Bake those rolls until they're beautifully crisp and golden brown, usually about 10 minutes. Enjoy while warm.

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