Layered Mediterranean Loaf

After a bit of autumn weather, we’ve had a few days of sun here in Manchester, which is the perfect opportunity for a final picnic of the year. Instead of slaving away, buttering countless rounds of bread, this layered loaf is easy to make and much tastier than a ham sandwich.

It’s easy to transport as it’s all wrapped up in clingfilm and cuts in perfect slices.

Layered with chicken, courgette, roasted red peppers, mozzerella cheese and pesto.

Recipe adapted from BBC GOOD FOOD.

  • jar of roasted red peppers, drainedof oil
  • 1 large chicken breast, sliced thinly lengthways
  • 2 courgettes, sliced into long strips
  • 800g bloomer loaf
  • 2 balls mozzerella cheese, drained
  • 2 tbsp green pesto
  1. Drizzle the chicken and courgette with olive oil, then cook in batches on a griddle pan until the chicken is cooked and the courgette is marked on both sides. Set aside.
  2. Slice the top of the loaf off, as high as you can and carefully hollow out the middle, leaving and empty shell and a lid. Build up the loaf by placing the pesto, chicken, cheese and vegetables in layers and seasoning each layer. Try to keep all the colours separate so you create lots of different coloured layers. Pack the layers in tightly and push them down as much as you can. Once the loaf is layered up, replace the lid, wrap tightly in cling film, weight down with a plate then place in the fridge. I left this overnight, but leave for at least 2 hours before eating.  When left long enough and if the lid is put on properly, you won’t be able to see the seal and the loaf will slice without falling apart.