PUMPKIN & SALAMI MUFFALETTA
| INGREDIENTS 650g Butternut pumpkin, peeled, seeded, cut into 5mm-thick slices 80ml (1/3 cup) extra virgin olive oil 2 large red capsicums, halved, seeded, cut into 1.5cm-thick strips 450g Vienna loaf (see note) 80g (1/3 cup) bought basil pesto 250g thinly sliced salami 200g Swiss cheese, thinly sliced | HOW TO MAKE
1.Preheat oven to 180°C. Place the pumpkin in a large roasting pan. Drizzle over 11/2 tablespoons of oil. Season with salt and pepper. Roast for 25 minutes or until tender. Set aside to cool.
2.Meanwhile, preheat a chargrill on medium-high. Combine the capsicum and remaining oil in a bowl. Cook half the capsicum on grill, turning occasionally, for 5 minutes or until tender. Transfer to a bowl. Repeat with the remaining capsicum. Set aside to cool.
3.Use a large serrated knife to cut the top quarter from the loaf and reserve. Scoop out the centre, leaving a 1cm-thick shell. Scoop out the centre of reserved bread.
4.Spread the pesto over the inside base of the bread shell. Arrange the pumpkin, capsicum, salami and cheese, in 2 layers, inside the shell. Top with the reserved bread top and press firmly to compress the filling. Wrap tightly in plastic wrap and place in the fridge overnight to develop the flavours. Cut into slices to serve.
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NOTES
Vienna loaf is only available when baked in store. Picnic tip: Make up to 1 day before the picnic. Store in an airtight container in the fridge and transport to the picnic in an esky.
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