Makes 1 medium
One of my favourites, a truly stylish Italian sambo! It keeps its shape and the joy is no extra containers with fillings and the likes to clutter up the picnic basket and more spaces for the homemade lemonade and prosecco!
For the roasted vegetables
2 red peppers, sliced
1 small aubergine, sliced
1 courgette, sliced
2 red onions, sliced
2 cloves garlic, sliced
For the filling
1 medium size artisan round loaf of bread
10 slices salami
6 tbsp basil pesto
200g mozzarella, torn
2 large tomatoes, sliced
Salt and freshly ground black pepper
To prepare the vegetables, preheat the oven to 180°C/fan 160°C/ gas 4. Place the vegetable slices onto a large roasting tray, brush with olive oil and season with salt and freshly ground black pepper. Roast for 30 minutes, turning from time to time ensuring that they are cooked. Leave to cool completely.
To assemble the muffuletta, cut a large hole out of the top of the bread, keeping the “cap”. Hollow out the inside of the bread – you can make breadcrumbs from this and they also freeze well.
Spread some pesto on the base and up the sides of the bread cavity. Layer up some roasted vegetables, then mozzarella, spread more pesto and slices of tomatoes, salami and continue until it is filled. Season with salt and freshly ground black pepper as you go.
Spread pesto on the inside of the bread “cap” and place back onto the loaf. Wrap tightly and place in the fridge overnight for all the flavours to infuse and for it to set.
When ready to serve, use a bread knife to cut generous slices.