Another make-ahead loaf stuffed full of good stuff and ideal for an outing to the park without the hassle of packing all the food. Chicken and mozzarella is a classic combination and works perfectly with the addition of a little herby pesto…
SERVES 4–6
- 1 ciabatta-style loaf
- 2 tbsp pesto
- 6–8 long cos leaves
- 150g mozzarella, sliced
- Jar-roasted vegetables (peppers, aubergines, courgettes etc.)
- 1 cooked chicken breast torn into pieces
- Cut the top off the loaf approx. one-quarter of the way down and pull the soft bread out of the centre to make a bowl shape, keeping 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, followed by the chicken. 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 hours. Cut into slices to serve.
COOK’S NOTE: dry the roast veg and mozzarella on kitchen roll, and make sure you don’t use too much pesto to avoid the bread getting too soggy.