Food & Drink

Antipasto Stuffed Bread


Any mix of deli meats or antipasto vegetables can be used.
1 Italian-style cob loaf or 6 large white bread rolls
400g thinly sliced deli meats (i.e. prosciutto, leg ham, salami, mortadella)
260g jar roasted capsicum, drained, thinly sliced
250g sliced provolone or swiss cheese

Olive dip
450g jar stuffed green olives, drained
200g (about 1 cup) giardiniera mixed vegetables or dill pickles, drained
190g jar pesto
2 tablespoons red wine or balsamic vinegar
2 tablespoons olive oil


1. To make olive dip, process all ingredients in a food processor until chopped. Transfer to a bowl, season with salt and pepper and set aside.

2. Slice and remove the top 1/3 off the loaf. Using your hands, remove the bread from both the base and top of the loaf to hollow out. Reserve this bread for another use.

3. Using the back of a spoon, spread olive dip inside the hollowed-out loaf and top. Layer 1/4 of the deli meat into the base of the loaf, pressing firmly. Top with ¼ of the roasted capsicum and cheese then continue layering remaining meats, capsicum and cheese, pressing each layer down firmly. Cover with top of loaf, wrap firmly in plastic wrap, turn upside down and place a heavy weight on top. Refrigerate minimum 2 hours to allow flavours to develop.

4. To serve cold, cut into wedges. Alternatively, to serve warm, remove plastic from loaf and wrap tightly in alfoil. Place in a preheated oven at 200C for 20 minutes before cutting into wedges to serve.

© Angela Nahas 2018, All rights reserved.