Italian Deli-Stuffed Loaf

6
Servings
30m
Prep Time
2-4h
Cook Time
2h 30m
Ready In


"I saw this recipe being made on the Morning show. This is a great recipe for picnic's, or just a lunch, instead of separate sandwiches this is just one large one! You can use chargrilled vegetables bought from a deli or supermarket instead of making your own if you prefer. I think you could also substitute the meat and or cheese if you like, also salad leaves for rocket."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (182.6 g)
  • Calories 348
  • Total Fat - 21.9 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 34.4 mg
  • Sodium - 779.5 mg
  • Total Carbohydrate - 22.3 g
  • Dietary Fiber - 3.5 g
  • Sugars - 3.3 g
  • Protein - 16.9 g
  • Calcium - 282.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 29.7 mg
  • Thiamin - 0.3 mg

Step 1

Preheat grill to high. Squash the capsicum halves flat, and grill them until the skin is blackened all over. Transfer to a plastic bag, seal the bag and leave for 15 minutes. Peel off the skin. Cut the capsicum into 2 cm wide strips.

Step 2

Meanwhile, heat a chargrill pan over a medium heat. Brush the zucchini slices on each side with oil and chargrill until softened.

Step 3

Slice off the top of the loaf about 3 cm from the top and reserve this to use as a lid. Hollow out the loaf, leaving about a 2 cm border all the way around. (You can use the scooped-out bread to make breadcrumbs and freeze for later use.)

Step 4

Brush the entire inside of the bread and the bottom of the lid with pesto, then season with sea salt and freshly ground black pepper. Place the rocket in the base then top with the chargrilled zucchini, making an even layer. Top with the mozzarella, then the salami and next the red capsicum. Scatter with the basil leaves, and drizzle the extra-virgin olive oil over the top, (optional). Cover with the lid.

Step 5

Wrap the loaf in plastic wrap and put on a plate. Place a second plate on top and put a tin or two on top of the plate to weigh it down slightly. Leave for 2 hour or up to 4 hours in the fridge to allow the flavours to develop.

Step 6

Wrap the loaf in a clean tea towel if transporting, and slice into thick wedges to serve.

Tips & Variations


No special items needed.

Related

ForeverMama

Such a Delicious sandwich! YUM! Used a large rye caraway loaf and the filling matched of so well. In addition to salami, used prosciutto and hot capicolla and in place of the rocket (aka; arugula), used spinach because that's what I had on hand. We enjoyed this sandwich very much - so good! Thank you, Tisme, for sharing. Made it for Billboard tag.

review by:
(29 May 2021)

Maito

I used an Irish cheddar and more pesto, and these were excellent. Everything goes together swimmingly.

review by:
(7 Jun 2018)