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Stuffed crusty cob

Stuffed crusty cob


This recipe is enough for 4, or you could save half for tomorrow’s packed lunches

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1392kj 332kcal
  • Fat
    Med 23%
  • Saturates
    Med 23%
  • Sugar
    Low 23%
  • Salt
    High 23%

% of adult’s reference intake | Carbohydrates per serving : 33g


  • Co-op crusty white bloomer
  • 3 tbsp green pesto
  • 1/2 x 465g jar roasted red peppers, drained
  • 60g baby spinach leaves
  • 60g pack Co-op Irresistible Parma ham
  • 60g Co-op pitted black olives
  • 2 tomatoes, thickly sliced
  • 60g Co-op mozzarella, torn
  • Freshly ground black pepper


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Cut the top third off the cob
  3. Pull out the bread inside, leaving a 1cm border near the crust
  4. Repeat with the lid
  5. Keep the bread, freezing it to use later for breadcrumbs
  6. Spread the pesto in the bottom of the loaf
  7. Top with a layer of peppers
  8. Add a layer of spinach, then Parma ham
  9. Slice the olives and add to the loaf, followed by the tomatoes
  10. Finish with the mozzarella and season with freshly ground black pepper
  11. Put the lid back on and wrap the whole loaf in foil
  12. Bake in the oven for 20 mins until the cheese has melted. Remove the foil, slice into 4 wedges and serve

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