Muffaletta

Over sandwiches? Check out this great idea to take on the family picnic. Looks great and easy to transport.

You will need:
1 round loaf of fresh bakery bread
1 handful of fresh rocket, baby spinach or baby salad leaves
3 thin slices of champagne ham
3 slices of salami
1 cup grated Edam cheese
1 tablespoon olive oil
1 courgette, coarsely grated
1 red capsicum, sliced
1 yellow capsicum, sliced
1 tablespoon toasted pine nuts
Salt and pepper
Maison Therese Piccalilli

Method:
Cut the top off the loaf of bread.
Take out all the soft bread to leave a 1cm crust. Set aside the lid of the loaf.
Place the handfuls of green leaves in the bottom of the loaf crust.
Layer the ham and salami slices then sprinkle with half the grated cheese.
Place the sliced capsicum and grated courgettes on top of the leaves, ham and cheese.
Season and add the rest of the cheese, the pine nuts and then dot with spoonfuls of Piccalilli or your favourite chutney.
Drizzle the filled bread and the loaf lid with a little olive oil and replace the top of the bread to create the loaf look again. Wrap in cling film and place in the fridge with a heavy object on top (eg. a cast iron pan) to flatten. Leave at least four hours or overnight and take to your picnic the next day.
Unwrap and wedge cut and serve on a big wooden board with extra Piccalilli.

Trudi’s Tips:
– Don’t throw away the bread, whizz it into breadcrumbs
– Add your favourite things into the loaf, experiment with the layers.
– This is a kiwi twist on an Italian favourite called Muffaletta.
– This is also great slightly warmed. Wrap in tin foil and bake at 120 degrees Celcius for 5-10 minutes. The cheese melts and the veges soften, whilst the bread goes crusty.

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