
Stuffed crusty cob
https://www.coop.co.uk/recipes/stuffed-crusty-cob
This recipe is enough for 4, or you could save half for tomorrow’s packed lunches
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 33g
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Ingredients
- 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
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Cut the top third off the cob
- Pull out the bread inside, leaving a 1cm border near the crust
- Repeat with the lid
- Keep the bread, freezing it to use later for breadcrumbs
- Spread the pesto in the bottom of the loaf
- Top with a layer of peppers
- Add a layer of spinach, then Parma ham
- Slice the olives and add to the loaf, followed by the tomatoes
- Finish with the mozzarella and season with freshly ground black pepper
- Put the lid back on and wrap the whole loaf in foil
- Bake in the oven for 20 mins until the cheese has melted. Remove the foil, slice into 4 wedges and serve