1 Coles Bakery Stone Baked by Laurent White Sourdough Vienna*
200g green olive dip
330g jar whole roasted peppers (capsicum), drained
200g bocconcini, drained, thickly sliced
150g shaved ham
60g baby spinach leaves
50g sundried tomatoes
1/2 cup basil leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on medium-high. Lightly spray zucchini with olive oil spray. Season. Cook for 1 min each side or until lightly charred. Transfer to a plate. Set aside to cool.
Step 2
Use a large serrated knife to cut 3cm off the top of the sourdough loaf and reserve. Remove bread from the centre of the loaf, leaving a 3cm-thick shell. Spread the dip evenly around the inside of loaf and cut-side of loaf top.
Step 3
Pat capsicum dry with paper towel. Arrange zucchini, capsicum, bocconcini, ham, spinach, tomatoes and basil over base of the loaf. Top with loaf lid. Wrap tightly in plastic wrap. Place on a baking tray. Top with another tray and place cans on top. Place in fridge for 4 hours or overnight to develop the flavours.
Step 4
Heat a barbecue grill or chargrill on medium. Unwrap loaf. Cook for 1-2 mins each side or until lightly toasted. Cut into slices to serve.
Swap me: for a meat-free alternative, try chargrilled pumpkin slices instead of the ham.
