Looking for a delicious and filling lunch option? Look no further than lunch loaf! This savory bread is packed with layers of cold cuts, cheese, and veggies, making it the perfect addition to any meal. Learn more about this tasty sandwich alternative and try it for yourself today!
Lunch loaf
Ingredients
Instructions
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Arrange half the pumpkin in a single layer on a microwave-safe plate. Cover. Microwave on HIGH (100%) power for 2 minutes, or until just tender. Repeat with the remaining pumpkin.
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Preheat a barbecue plate on high heat. Brush pumpkin and eggplant with oil. Season with salt and pepper. Cook, in batches, for 3 to 4 minutes on each side, or until tender. Set aside to cool completely.
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Using an electric mixer, beat cream cheese and ricotta together. Stir in chutney, parsley, tomatoes, and salt and pepper.
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Slice a 5 mm thick piece off the loaf's top. Set aside. To create a bread "bowl," take three-quarters of the soft bread out of the loaf. Within the bread, spread a thin layer of the ricotta mixture. Add a third of the ham on top. Add half of the good cheese, half of the remaining ham, half of the salami, and half of the pumpkin, eggplant, and spinach on top.
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Spread half the remaining ricotta mixture over the salami. Repeat layers, finishing with the remaining ricotta mixture.
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Put the reserved top onto the full loaf and firmly press down. Wrap securely in a tea towel after wrapping in foil. If you have the time, refrigerate for four hours or even overnight. Use a serrated knife to cut into slices. Serve.
