Stuffed picnic loaf
Peppers, All Types
2 medium, 1 red & 1 yellow, deseeded and cut into quarters
Crusty Brown Bread Roll
270 g, 400g bread loaf before inside removed
2 teaspoons, level
100 g, thickly sliced
5 slice(s), medium
20 g, torn
1 large, sliced
- Preheat the grill to high. Toss the peppers with 1 tsp of the oil. Season and put on a baking tray, skin-side up. Grill for 12-15 minutes until soft and charred. Set aside to cool.
- Cut the top third off a 400g crusty brown loaf of bread. Scoop out the bread from the base, leaving a 2cm shell – it’s important the shell isn’t too thin or it won’t stay crisp once filled. Mix the remaining oil with the mustard and brush it all over the inside of the loaf and the underside of the lid.
- Layer the remaining ingredients in the base, seasoning as you go. Start with one third of the rocket, then follow with the mozzarella, half the remaining rocket, pastrami, basil, tomato and grilled peppers. End with the remaining rocket.
- Put the lid back on the loaf and wrap tightly in cling film. Transfer to a baking tray and top with a chopping board. Weigh down with a few heavy jars and chill in the fridge for 3 hours to compress. Unwrap the loaf and cut into 6 slices to serve.