Name: Vegetarian Sandwich Loaf Recipe
Total time: 405 min
Yield: 6
Cuisine: Mediterranean

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Sugar

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


How to make Vegetarian Sandwich Loaf Recipe

Louise Pickford

Crawler

Mediterranean

<p>This vegetarian sandwich loaf is perfect for picnic lunches. Load up this loaf and enjoy the sunshine.</p>


Large sourdough loaf

Basil leaves

Low-fat ricotta cheese

Small garlic clove,  crushed

Jar peeled whole capsicum in brine,  drained

Jar artichoke hearts in brine,  drained,  thinly sliced

Slices chargrilled eggplant

Tomatoes,  Sliced

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.

step 1

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.

step 2

Place reserved top on to filled loaf, pressing firmly to secure. Wrap tightly in plastic wrap and foil. Refrigerate overnight.

step 3

Remove loaf from the fridge 30 minutes before serving. Cut into slices and serve with green salad.

step 4

Taste