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Italian Deli-Stuffed Loaf

Created by Tisme on March 13, 2015

1 large red capsicum (pepper, halved and deseeded or 100 g bought chargrilled capsicum, drained)
1 large zucchini (courgette, halved and thinly sliced lengthways or about 100 g bought chargrilled zucchini, drained)
2 tablespoons olive oil
1 loaf bread (round loaf, about 22 cm in diameter, long can also be used)
1 to 2 tablespoons pesto

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.