This chicken and mozzarella sandwich loaf makes an unusual picnic food idea. Move over limp sarnies and soggy sausage rolls – the sandwich loaf has arrived! When you make it, be sure to dry the roast veg and mozzarella on kitchen roll and make sure you don’t use too much pesto to avoid the bread getting too soggy.
Ingredients (serves: 4-6)
1 ciabatta-style loaf
2tbsp pesto
6-8 long Cos leaves
150g mozzarella, sliced
Jar roasted vegetables (Peppers, aubergines, courgettes etc)
1 cooked chicken breast torn into pieces
Method
Cut the top off the loaf approximately one quarter the way down and pull the soft bread out of the centre to make a bowl shape of the crust with a 2cm layer of bread inside.
Spread the pesto in a thin layer all over the inside of the bread bowl then layer half of the Cos leaves over the bottom, then add a layer of mozzarella, then the roast veg, then the chicken. Repeat this till the bread bowl is full. End with a layer of Cos leaves.
Replace the lid and tightly wrap the whole thing in cling film and balance a can on top to weigh it down. Leave to firm up for one to four hours. Cut into slices to serve.
Recipe courtesy of makemoreofsalad.com
