Vegetarian sandwich loaf

Cooking Vegetarian Vegetarian sandwich loaf

This vegetarian sandwich loaf is perfect for picnic lunches. Load up this loaf and enjoy the sunshine!

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Cut a 1cm-thick slice from the top of loaf. Set aside. Scoop out soft bread from inside loaf (see tip), leaving 1cm-thick crust. Finely chop 1 tablespoon basil leaves. Beat chopped basil, ricotta, garlic and salt and pepper in a bowl.
  2. Cut capsicum in half. Discard seeds. Place capsicum, artichokes and eggplant on a large baking tray. Pat dry with paper towel. Layer half the capsicum inside loaf. Top with half the artichokes, eggplant, tomato and remaining basil leaves. Spread with half the ricotta mixture. Repeat layers.
  3. Place reserved top on to filled loaf, pressing firmly to secure. Wrap tightly in plastic wrap and foil. Refrigerate overnight.
  4. Remove loaf from the fridge 30 minutes before serving. Cut into slices and serve with green salad.

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1 large sourdough loaf
1/2cup basil leaves
250g low-fat ricotta cheese
1 small garlic clove, crushed
450g jar peeled whole capsicum in brine, drained
280g jar artichoke hearts in brine, drained, thinly sliced
8 slices chargrilled eggplant
2 tomatoes, sliced
green salad, to serve

Adv

Autors
Preparation time
6:45
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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