- This is a hollowed out large loaf of bread stuffed with a delicious mix of colourful ingredients. Perfect for a lunch or picnic. You can use sourdough, ciabatta, or rustic artisan breads – an excellent way to use up bread that is slightly stale!
- Mrs Elswood sandwich pickled cucumbers are ideal for this type of pressed sandwich.
- Preparation Time: 30 minutes plus 15 minutes plus overnight to press
- Cooking Time: 25 minutes
- Serves: 4-6 people
- 1 large round sourdough loaf – about 400g
- 3 red peppers – cut in quarters and deseeded or use 250g roasted from a jar
- 2 tablespoons olive oil
- 2 tablespoons tapenade
- 10 fresh basil leaves – torn
- 200g sliced mozzarella cheese
- 8 sandwich Mrs Elswood pickled cucumbers -drained from juice
- 1 big handful of baby spinach -stalks removed
- Salt and pepper
- 2 tablespoons olive oil – to drizzle
- Preheat the grill to its highest setting.
- Place the peppers skin side up on a baking tray. Drizzle with 2 tablespoons olive oil and roast for about 15 minutes until charred.
- Once cooked immediately transfer to a plastic bowl and cover with cling film. Leave for 15 minutes to cool.
- Slice off the top quarter of the loaf to use as a lid. Using a small spoon or your fingers, hollow out the inside of the rest of the bread to leave just a shell.
- Place in the oven for about 10 minutes to bake the inside of the bread shell and then remove.
- Spread the tapenade on the base and sides of the bread shell.
- Peel off the skin from the red peppers, place on top of the tapenade.
- Layer the basil and cheese in a double layer followed by the Mrs Elswood sandwich pickled cucumbers and baby spinach seasoning with salt and pepper as you go.
- Drizzle 2 tablespoons olive oil into the bread shell so it trickles down the filling.
- Top with the bread lid and wrap the loaf tightly in kitchen foil or cling film.
- Place on a baking tray with a weight on top – use another unopened jar of Mrs Elswood Pickles.
- Leave in the fridge for a few hours or overnight. Cut into wedges and serve.
Tagged in: Basil
, Pickled cucumbers