Stuffed-layered-loaf

Stuffed layered loaf

Perfect to pack up in a picnic, this is a hearty, impressive dish to share with friends

By , 13 June 2016

(257 votes)

Stuffed layered loaf
  • 35 Mins

  • Serves: 6

Nutritional Info
Each 314g serving contains
  • Energy

    1644KJ

    393KCAL

    20%
  • Fat

    23.9g

    high

    34%
  • Saturates

    6.0g

    med

    30%
  • Sugars

    7.2g

    low

    8%
  • Salt

    1.26g

    med

    21%
of your reference intake.
Typical energy values per 100g: 524kJ/125kcal.
Ingredients
  • 400g tiger tin loaf, top removed and all the inside scooped out
  • 2 large peppers, halved and deseeded
  • 2 courgettes thinly sliced
  • 1/2 large aubergine thinly sliced
  • 1 red onion thinly sliced
  • 2 tbsp olive oil
  • 1 jar green pesto
  • 1 beef steak tomato, sliced
  • 1 mozzarella ball, drained and sliced
  • 200g roast chicken, shredded
  • cracked black pepper to serve
Method
  • Put the peppers, courgette, and aubergine onto a baking tray, drizzle with olive oil and bake for 20 minutes at 200c/180C Fan/ Gas 6.

  • Slice off the top of the loaf, then brush the inside of the loaf with the pesto.

  • Shred the chicken and then layer up all the ingredients. Replace the 'lid' of the loaf and press tightly down until the loaf is full.

  • Wrap tightly in clingfilm and refrigerate for at least 1-2 hours.

  • Cut into slices and serve.