Digital Issues
Picnic cobb
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
- 1 small wholemeal or rye cobb
- 2 tablespoons basil pesto
- 60g spinach leaves
- 100g rare roasted beef slices
- 100g roasted capsicum
- 100g chargrilled eggplant
- 75g semi-dried tomatoes, drained, sliced
- 10 fresh basil leaves
- 2 tablespoons tomato relish
Log In or Sign Up to save this recipe to your shopping list.
Instructions
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 351cal
-
Kilojoules 1473kJ
-
Protein 19.0g
-
Total fat 13.5g
-
–Saturated fat 2.3g
-
Carbohydrates 34.2g
-
–Sugars 13.0g
-
Dietary fibre 8.5g
-
Sodium 351mg
-
Calcium 127mg
-
Iron 3.7mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
LATEST ADVICE
