Chicken and mozzarella sandwich loaf
Author: www.makemoreofsalad.com
Serves: 4-6
Ingredients
- 1 circular loaf
- 3 tbsp cranberry sauce
- 6-8 long Cos lettuce leaves
- 150g mozzarella, sliced
- 1 jar roasted vegetables (peppers, aubergines, courgettes etc)
- leftover chicken, torn into pieces
Method
- Cut the top off the loaf approx ¼ 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 half the cranberry sauce in a thin layer all over the inside of the bread bowl then layer half of the Cos leaves over the bottom, tearing them to fit.
- Add a layer of mozzarella, then the roast veg, then the chicken and top with the rest of the cranberry.
- Repeat this until 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 to avoid the bread getting soggy.
