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
0 Likes
Prep Time: 260 minutes
Cook Time:
Total Time: 260 minutes
Ingredients:
450g (about 20cm diameter) cob loaf
200g tzatziki
30g baby spinach leaves, trimmed
100g pkt thinly sliced ham (Primo brand)
85g chargrilled eggplant, drained well on paper towel
85g chargrilled capsicum, drained on paper towel
150g brie, thinly sliced
60g sun-dried tomatoes, drained well on paper towel
Instructions:
Carefully slice off the top third of the cob loaf using a serrated knife and set aside. Remove the soft center, ensuring a 2cm-thick shell remains.
Evenly spread the creamy tzatziki sauce inside the bread loaf, making sure to cover both the bottom and the lid.
Start by creating a bed of half the spinach leaves at the bottom of the loaf shell. Layer two-thirds of the ham, eggplant, capsicum, and brie on top, pressing down firmly between each layer. Add a layer of tomatoes followed by the remaining spinach, ham, eggplant, capsicum, and brie. Finish by placing the lid on top and pressing down firmly to compress the filling.
Wrap the loaf tightly in plastic wrap, sandwich it between two plates, and top with a heavy object to compress. Chill in the fridge for 4 hours or overnight to enhance the flavors and allow the filling to settle.
Allow the loaf to reach room temperature, then slice it into appealing wedges using a serrated knife before serving.