- 1 x 400g round white loaf (we used a San Francisco-style sourdough)
- 1 x 150g tub fresh basil pesto
- 50g pimento stuffed olives (or pitted green olives)
- 50g pitted black olives
- 50g sundried tomatoes
- 1 tbsp capers, drained
- 8 slices mortadella (or cooked ham)
- 8 Italian Milano salami slices
- 2 Emmental cheese slices
- 1 large roasted red pepper, from a jar
Step by step
- Cut the top off the loaf with a serrated knife, then use your hands to scoop out the inside of the loaf, leaving a 1cm wide shell. You can blitz the unused bread into crumbs and store in the freezer.
- Spread the pesto all over the inside of the loaf, including the lid.
- Roughly chop the olives and sundried tomatoes and mix with the capers. Spoon two-thirds of this into the loaf as the first layer.
- Top with half the mortadella, followed by half the salami and both Emmental slices. Cut as necessary to fit neatly into even layers.
- Next slice the roasted red pepper and add in a layer. Top with the remaining mortadella and salami. Finish with the remaining olive and sundried tomato mixture.
- Replace the lid, pressing down firmly. Wrap tightly in foil and place in the fridge, weighted down with a plate topped with tins or a heavy pan. Chill for at least 3 hours, or overnight.
- To serve, unwrap and cut into wedges with a serrated knife.