RECIPE: Chicken and mozzarella sandwich loaf
This recipe serves four to six people and takes 15 minutes to prepare plus standing time.
1 ciabatta style loaf
2 tbsp pesto
6-8 long cos leaves
150g mozzarella, sliced
Jar roasted vegetables (peppers, aubergines, courgettes etc)
1 cooked chicken breast torn into pieces
Cut the top off the loaf approximately a quarter of 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 1-4 hrs. Cut into slices to serve.
Note: 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.
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