Name: Antipasto picnic loaf
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 red capsicums (400g); 1 eggplant (300g), sliced thinly; 2 flat mushrooms (160g), sliced thinly; 1 round cob loaf (450g); 1/3 cup (95g) wholegrain mustard; 1/3 cup (100g) mayonnaise; 200 gram leftover roast beef, sliced thinly; 1/2 green coral lettuce, trimmed, leaves separated

Antipasto picnic loaf

That's not a sandwich...that's a sandwich! This delicious roast vegetable-stuffed antipasto loaf is simply perfect for a picnic lunch.

Ingredients

2 red capsicums (400g)

1 eggplant (300g), sliced thinly

2 flat mushrooms (160g), sliced thinly

1 round cob loaf (450g)

1/3 cup (95g) wholegrain mustard

1/3 cup (100g) mayonnaise

200 gram leftover roast beef, sliced thinly

1/2 green coral lettuce, trimmed, leaves separated

Method

1.Preheat oven to 220°C/200°C fan-forced.

2.Quarter capsicums; discard seeds and membranes. Roast, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin.

3.Place eggplant and mushrooms on oiled oven tray. Roast about 15 minutes or until tender; cool.

4.Cut shallow lid from top of loaf; remove soft bread inside, leaving 2cm-thick shell.

5.Spread half the combined mustard and mayonnaise inside bread shell and lid. Place beef inside bread shell; top with mushroom then capsicum and eggplant, pressing layers down firmly. Spread with remaining mayonnaise mixture; top with lettuce. Replace lid; press down firmly.

6.Wrap loaf tightly with kitchen string and plastic wrap; refrigerate 2 hours or until required.

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Ingredients

Method

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