Roasted Pepper Mozzarella Courgette Garlic Beef Tomato Cottage Loaf

Method

• Pre heated oven 200°C gas 6.
• Heat the olive oil and add the courgette slices, sauté to take a little colour.
• At the end sauté the garlic briefly and add to the courgettes.
• Slice the mozzarella into 4 thick slices.
• Cut the loaf into 5 slices horizontally.
• Lay each slice onto a chopping board.
• Spoon over the olive oil evenly on the sliced bread, then season each slice with salt and pepper.
• On the large base slice of bread, lay the half the peppers and tomatoes, spread over a little pesto.
• Lay the next slice of bread on top, press down and then lay over the courgettes, and half the mozzarella then add a little more pesto.
• Lay the next slice of bread on top and add the rest of the tomatoes and peppers, spread over a little more pesto.
• Top with the next slice of bread.
• Finally add the rest of the courgettes and mozzarella and last lot of pesto.
• Top with the final crust.
• Place the loaf onto a very large piece of foil and wrap the loaf totally.
• Wrap in a second large piece of foil and squeeze nice and tightly.
• Place onto a baking tray and pop into the oven.
• Cook for 30-40 minutes.
• Once cooked remove from the oven and press nice and tightly again, be quite brutal here, the more you press the better the chilled loaf will cut the next day.
• Cool and chill well, best overnight.
• Next day, remove from the fridge and take on your picnic.
• Open and slice to order, its a easy as that.