Chicken and mozzarella sandwich loaf
Ingredients
- 1 ciabatta-style loaf
- 2 tbsp pesto
- 6-8 long Cos lettuce leaves
- 150g mozzarella, sliced
- jar roasted vegetables (peppers, aubergines, courgettes etc)
- 1 cooked chicken breast 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 the pesto in a thin layer all over the inside of the bread bowl then layer half of the Cos leaves over the bottom. 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. Slice to serve.
- Note: dry the roast veg and mozzarella and make sure you don’t use too much pesto to avoid soggy bread. (recipe: www.makemoreofsalad.com)
