Filled Panini Loaf


  • 1 large round sourdough bread
  • 1 packet fresh basil
  • 200 sliced mozzarella cheese
  • 60g basil pesto
  • 2 tomatoes, sliced
  • 2 red peppers, sliced into thick slices
  • 2 brinjals, sliced into thick slices
  • 3 courgettes, cut into long, thin strips
  • Olive oil
  • 4 slices Parma ham or salami(optional)
  • 8 pitted olives
  • salt, cracked black pepper



  1. Cut a round hole out of the very top of the bread and hollow out the loaf being careful not to slice the bottom as the ingredients can leak out.
  2. Retain the lid so you can close the bread loaf later.
  3. Start by preparing the vegetables. Slice the brinjals and sprinkle with loads of salt and set aside in a bowl. This will ensure that the bitterness comes out of the brinjals. Rinse and pat dry.
  4. Deep fry the brinjals in hot olive oil and set aside. Grill the courgette strips and peppers in a griddled frying pan with some olive oil and set aside.
  5. Start assembling the loaf by spreading a thin layer of pesto inside the whole loaf. Then add a layer of the basil leaves, followed by the mozzarella cheese, brinjals, peppers, courgettes, tomato, salami and olives. Season with salt and pepper and drizzle some olive oil and a touch of balsamic vinegar on top. There is no particular order for the vegetables.
  6. Continue layering until you have finished the vegetables and the loaf is full.
  7. Close with the ‘lid’ and wrap tightly in some greaseproof paper or plastic wrap. Refrigerate and serve up to 8 hours later.