Filled Panini Loaf
Ingredients
- 1 large round sourdough bread
- 1 packet fresh basil
- 200 sliced mozzarella cheese
- 60g basil pesto
- 2 tomatoes, sliced
- 2 red peppers, sliced into thick slices
- 2 brinjals, sliced into thick slices
- 3 courgettes, cut into long, thin strips
- Olive oil
- 4 slices Parma ham or salami(optional)
- 8 pitted olives
- salt, cracked black pepper
Method
- Cut a round hole out of the very top of the bread and hollow out the loaf being careful not to slice the bottom as the ingredients can leak out.
- Retain the lid so you can close the bread loaf later.
- Start by preparing the vegetables. Slice the brinjals and sprinkle with loads of salt and set aside in a bowl. This will ensure that the bitterness comes out of the brinjals. Rinse and pat dry.
- Deep fry the brinjals in hot olive oil and set aside. Grill the courgette strips and peppers in a griddled frying pan with some olive oil and set aside.
- Start assembling the loaf by spreading a thin layer of pesto inside the whole loaf. Then add a layer of the basil leaves, followed by the mozzarella cheese, brinjals, peppers, courgettes, tomato, salami and olives. Season with salt and pepper and drizzle some olive oil and a touch of balsamic vinegar on top. There is no particular order for the vegetables.
- Continue layering until you have finished the vegetables and the loaf is full.
- Close with the ‘lid’ and wrap tightly in some greaseproof paper or plastic wrap. Refrigerate and serve up to 8 hours later.
