Chicken and mozzarella sandwich loaf

Chicken and mozzarella sandwich loaf
Serves: 4-6
  • 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
  1. 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.
  2. 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.
  3. Add a layer of mozzarella, then the roast veg, then the chicken and top with the rest of the cranberry.
  4. Repeat this until the bread bowl is full.
  5. End with a layer of Cos leaves.
  6. Replace the lid and tightly wrap the whole thing in cling film and balance a can on top to weigh it down.
  7. Leave to firm up for 1-4 hrs.
  8. Cut into slices to serve.
  9. Note: dry the roast veg and mozzarella on kitchen roll to avoid the bread getting soggy.


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