Picnic Loaf Sandwiches - cooking recipe

Ingredients

7 oz sweet potato, peeled, thinly sliced
7 oz eggplant, thinly sliced
2 None zucchini, thinly sliced
1/4 cup olive oil
1 large round loaf bread, top sliced off, insides removed
1/4 cup basil pesto
3.5 oz char-grilled peppers, chopped
5.25 oz Brie or Camembert cheese, thinly sliced
4 None marinated artichokes, drained, quartered

Preparation

Preheat a grill or grill plate over high heat. Toss sweet potato, eggplant and zucchini with olive oil and season. Char-grill vegetables for 2-3 mins per side. Set aside.
Spread inside of bread and lid with pesto. Place sweet potato over bread base. Top with eggplant, zucchini, peppers, brie and artichokes. Top with lid and wrap in plastic wrap. Press between 2 large plates and weigh down with a heavy object. Chill overnight.
Preheat oven to 400\u00b0F. Unwrap sandwich and place on a baking tray. Bake for 15-20 mins, or until crust is golden. Cut into wedges to serve.