Mediterranean Picnic Loaf - cooking recipe

Ingredients

1 large crusty loaf bread
3 tablespoons pesto sauce
225 g cooked chicken breasts, sliced
25 g baby spinach leaves, finely shredded
3 plum tomatoes, sliced
2 tablespoons olive oil
salt and pepper
140 g mozzarella cheese, sliced
85 g artichoke hearts packed in oil, drained
85 g salami, sliced
55 g olives, pitted
15 g butter, softened

Preparation

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.