Picnic cobb

Author: Caroline Trickey - BSc (Physiology and Biochemistry), BNutrDiet

Photographer: Vanessa Levis

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Use a wholemeal round, crusty loaf for this tasty sandwich recipe. Great for a picnic or a quick and easy lunch.

Serves: 4

Time to make: 10 mins

Hands-on time: 10 mins

Ingredients

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1 small wholemeal or rye cobb
2 tablespoons basil pesto
60g spinach leaves
100g rare roasted beef slices
100g roasted capsicum
100g chargrilled eggplantaubergineX
75g semi-dried tomatoes, drained, sliced
10 fresh basil leaves
2 tablespoons tomato relish

Instructions

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1 Carefully cut the top off the cob loaf, set aside and hollow out the middle to leave a shell, without making walls too thin.

2 Spread the pesto over the bottom and part way up the walls of the cobb. Cover the base with ²⁄³ spinach leaves, then layer with beef slices, roasted capsicum, eggplant, semi-dried tomatoes, basil leaves and the remaining spinach. Spread the inside of the cobb top with tomato relish, and place this top back on filled cob.

3 Wrap in cling film or foil until ready to serve. When ready to eat, cut cobb into four wedges.

Variations

For a vegetarian option, replace the beef with cheddar, baked ricotta or hard-boiled sliced eggs.

Nutrition Info (per serve)

Calories 351 cal

Kilojoules 1473 kJ

Protein 19.0 g

Total fat 13.5 g

Saturated fat 2.3 g

Carbohydrates 34.2 g

Sugar 13.0 g

Dietary fibre 8.5 g

Sodium 351 mg

Calcium 127 mg

Iron 3.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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