|1 loaf loaf||crusty bread crusty bread|
|1 tub tub||mascarpone mascarpone|
|0.5 jars jar||sundried tomatoes sundried tomato|
|drained and chopped|
|olive oil olive oil|
|black pepper black pepper|
Italian flag picnic loaf
This vibrant sandwich loaf recipe makes a fantastic picnic idea. Layered up with colourful fillings, it can be sliced just before serving to make transportation easy and mess-free.
- Brush the aubergine slices with oil on both sides and season well. Cook on a griddle pan over a medium heat until soft and charred.
- Meanwhile, season the mascarpone with salt and pepper and stir until evenly mixed.
- Slice the top from a loaf of unsliced bread and tear out the bread inside. Layer up the rocket leaves and griddled aubergine with thickly spread mascarpone and the sundried tomatoes.
- Repeat the layers till the loaf is full, then replace the bread ‘lid’.