Ingredients
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1 large crusty loaf bread
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3 tablespoons pesto sauce
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225 g cooked chicken breasts, sliced
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25 g baby spinach leaves, finely shredded
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3 plum tomatoes, sliced
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2 tablespoons olive oil
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salt and pepper
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140 g mozzarella cheese, sliced
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85 g artichoke hearts packed in oil, drained
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85 g salami, sliced
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15 g butter, softened
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55 g olives, pitted
Instructions
- Slice a lid from the top of the loaf and set aside.
- Remove and discard the inside of the loaf, leaving a 1cm wall.
- Spread pesto over the inside of the loaf.
- Place half the sliced chicken on base, top with half spinach leaves.
- Add half tomatoes and half the olive oil-season lightly.
- Add layers of cheese, artichokes, top with remaining tomatoes.
- Next lay salami and olives on top and add remaining chicken and spinach.
- Drizzle over the rest of the olive oil and season.
- Butter the lid and replace it on the loaf.
- Wrap the loaf tightly in cling film and refrigerate over night.
- Cut into generous wedges to serve.