Chicken & Mozzarella Sandwich Loaf

Nutrient Per 100g Per Serving % GDA Traffic  Lights
Energy (kcal) 177 295 15 N/A
Fat (g) 7.4 12.3 18 Med 
Sat Fat (g) 2.5 4.2 21 Med 
Sugar (g)  4.1 6.8 8 Low
Salt (g) 0.7 1.1 18 Med 

 Serves: 4-6

 Preparation time: 15 minutes plus standing time

Cooking time: 0

  • 1 Ciabatta style loaf
  • 2 tbsp pesto
  • 6-8 long Cos Leaves
  • 150g mozzarella, sliced
  • Jar roasted vegetables (Peppers, aubergines, courgettes etc)
  • 1 cooked chicken breast torn into pieces


  1. Cut the top off the loaf approx. ¼ the way down and pull the soft bread out of the centre to make a bowl shape of the crust with a 2cm layer of bread inside.
  2. Spread the pesto in a thin layer all over the inside of the bread bowl then layer half of the Cos leaves over the bottom, then add a layer of mozzarella then the roast veg then the chicken. Repeat this till the bread bowl is full. End with a layer of Cos leaves.
  3. Replace the lid and tightly wrap the whole thing in cling film and balance a can on top to weigh it down. Leave to firm up for 1-4 hrs. Cut into slices to serve.
  4. Note: dry the roast veg and mozzarella on kitchen roll and make sure you don’t use too much pesto to avoid the bread getting too soggy.

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