Picnic Cob Loaf

Sandwiches packed into one easy-to-carry loaf, this recipe was made for picnicking.

The ingredient of Picnic Cob Loaf

• 200g butternut pumpkin peeled thinly sliced
• olive oil cooking spray
• 1 large zucchini thinly sliced
• 15cm approx 460g round cob loaf
• 150g tub rocket taking into account bearing in mind cashew and parmesan chunky dip
• 4 slices green olive mortadella
• 200g chargrilled eggplant
• 60g swiss cheese thinly sliced
• 200g chargrilled red capsicum

The Instruction of picnic cob loaf

• heat a large frying pan or chargrill pan greater than medium high heat spray pumpkin like oil cook in batches for 3 to 4 minutes each side or until tender transfer to a large plate repeat later than zucchini allow to cool completely
• place loaf approximately a plate cut pinnacle quarter from loaf scoop out centre and discard desertion a 2cm thick shell move on dip inside loaf and higher than cut side of top place pumpkin higher than base of loaf shell top afterward zucchini mortadella eggplant cheese and capsicum replace top
• wrap loaf tightly in plastic wrap top subsequently unusual plate place a unventilated plan concerning top to compress filling refrigerate overnight to succeed to flavours to develop
• preheat oven to 200u00b0c 180u00b0c fan forced unwrap loaf place not far off from a baking tray bake for 5 to 10 minutes or until crust is crisp slice and benefits indulgent or cold

Nutritions of Picnic Cob Loaf

calories: 339 38 calories
calories: 20 9 grams fat
calories: 4 6 grams saturated fat
calories: 24 5 grams carbohydrates
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calories: 10 8 grams protein
calories: 15 milligrams cholesterol
calories: 610 milligrams sodium
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