Cheese and bacon picnic loaf
Orange sweet potato (kumara)
300 g, peeled cut into thin rounds
1 bunch(es), cut into 6cm lengths
100 g, chopped
Multigrain bread roll
600 g, cob loaf
97% fat-free cottage cheese
Reduced-fat 15% cheddar cheese
60 g, grated
2 individual, sliced
2 x 3 second spray(s)
- Heat a large non-stick frying pan over medium heat. Lightly spray sweet potatoes and asparagus with oil. Cook, in batches, for 3 minutes each side or until golden and tender. Set aside. Lightly spray frying pan with oil and cook bacon for 2–3 minutes or until golden.
- Cut the top quarter off loaf and set aside. Scoop out loaf centre, leaving a 1.5cm-thick shell of crust. Spread two thirds of cottage cheese inside base. Top with 1 tablespoon tomato chutney. Spread remaining cottage cheese and chutney on cut side of loaf top.
- Place sweet potato rounds on top of tomato chutney, then top with a layer of asparagus, cheese, bacon and shallots. Replace loaf top, pushing down filling if necessary. Wrap loaf tightly in plastic wrap, then cover with plate and heavy object to compress filling. Leave picnic loaf in refrigerator overnight. Cut into 8 wedges when ready to serve.