Antipasto cob – The perfect picnic lunch

November 8, 2011

Sydney is pretty awesome at the moment. The sun is shining, the weather is sweet….makes you wanna move….your dancin’ feet yeah.

Wait. Side tracked singing away to myself.

The weather has been beautiful for the past few days and is a perfect time for a picnic. Ariane suggested we all head to Bicentenary Park so the boys could have a bit of a kick around and we could have a girly chat on the grass.

About a million recipes went through my mind, but one had stuck since I made it a couple of years ago when Stud and I were living over at Cammeray. We had a perfect little Artisan Bakery up the street and would grab a batard (or five) every weekend but when all they had was a cob, I tried my hand at some layering with some beautifully char grilled veg and thinly sliced meat.

This time, with such a busy weekend, I didn’t have time to grill my own vegetables so grabbed a few jarred and also pan fried a couple but this recipe is really a chuck-everything-in type of recipe so you can alter it to your taste.

It looks pretty impressive when you cut in to it but beware, it can get a little messy. I was cutting ours in to eight pieces so that if we wanted, we could have two each (I might have!) or you could just have a smaller on but the smaller the pieces, the harder it is to keep it all together while you eat. Napkins needed, use them!


1 cob loaf
1 jar chargrilled peppers
1 jar char grilled eggplant
1 jar caramelised onion
1 jar sundried tomatoes
50 grams pastrami
50 grams pepperoni
2 portobello mushrooms
2 zucchini
1 block reduced pat fetta
1 tbs olive oil
salt and pepper to taste


Heat oven to 180° and line a baking tray with non-stick paper.

Slice zucchini lenthways (in strips) , roughly about 2-3mm thick but again, this is to your taste. It just cooks quicker this way. Place on lined tray and season with salt and pepper. Bake in over until tender.

Heat small pan on a high heat and add oil. Add mushrooms and season with salt and pepper. If you like, you can throw some butter in for flavour at this point and saute until cooked to your liking.

Allow mushrooms and zucchini to cool slightly (room temp is fine).

Slice top off cob loaf and hollow out (reserve bread innards for another day as you can use them for breadcrumbs).

Now you can start layering! smear some caramelised onion over the base, slice fetta and place in cob. Add mushrooms, capsicum, pastrami, pepperoni, zucchini, eggplant and sundried tomatoes.

Smear a little more caramelised onions on the inside of the cob “lid” and place it on top. At this stage you can weight it down with a plate and pop it in the fridge until you need it. This will help it set slightly before cutting in to it.

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