Layerd Chicken & Vegetable Picnic Bread

Makes 2


  • 1 red pepper
  • 1 yellow pepper
  • olive oil
  • 8-10 baby marrows, sliced lengthwise
  • brinjals, sliced
  • 2 cooked chicken breasts, shredded
  • 60ml tomato pesto
  • 30ml mayonnaise
  • 2-3 sundried tomatoes, chopped
  • 30g rocket
  • 125g sliced smoked provolone cheese
  • 1 round loaf of bread


  1. Halve and de-seed the peppers.
  2. Put them on a baking tray and cook under a heated grill until the skins turn black.
  3. Remove from the oven and put them into a plastic bag to cool.
  4. Remove the skins.
  5. Brush the baby marrows with olive oil and cook on a heated griddle pan until cooked.
  6. Remove and drain on paper towel.
  7. Brush the brinjals with olive oil and cook on heated griddle pan.
  8. Drain on paper towel.
  9. Combine the chicken with the pesto, mayonnaise and sundried tomatoes and mix well.
  10. Cut a slice off the top of the bread and hollow out the bread.
  11. Put a layer of chicken mixture over the base of the loaf.
  12. Add a good layer of rocket leaves.
  13. Top with a layer of cheese slices then peppers, brinjals and marrows.
  14. Top with another layer of chicken mixture and finally top with rocket.
  15. Replace the sliced off top of the bread and wrap the whole loaf tightly in cling film.
  16. Refrigerate for a few hours.
  17. Slice into wedges to serve.