• 400g sourdough loaf
  • 140g sundried tomatoes, drained of oil
  • 200g mozzarella, sliced
  • 100g young leaf spinach
  • 140g artichokes, drained of oil and sliced
  • 100g prosciutto, sliced


  1. 1

    Slice off the top third of the loaf. Scoop out the inside of the loaf – and some of the bread from the lid – leaving a 2cm edge of bread all around.

  2. 2

    Arrange the tomatoes inside, then top with the mozzarella, spinach, artichokes and prosciutto. The layers should come to just above the top.

  3. 3

    Put the lid back on the loaf and wrap with foil or clingfilm. Place an upside-down plate on top, with a weight (such as a tin of beans) on top of that. Leave for a few hours or overnight in the fridge to press the layers together.

Nutritional Details

Each serving provides
  • Energy 1009kj 241kcal 12%
  • Fat 9.9g 14%
  • Saturates 3.9g 20%
  • Sugars 2.3g 3%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 854kj/204kcal

Each serving provides

23.8g carbohydrate 2.5g fibre 12.8g protein

Also in these Scrapbooks

Back to top