Ingredients
1 bloomer loaf
450g/1lb cooked chicken
1 jar roast peppers
1 jar roast aubergine
110g/4oz chargrilled courgettes (from the deli counter)
3 tbsp pesto
2 balls mozzarella
olive oil
salt and freshly ground black pepper
Method
1. Cut a hole in the top of the loaf and hollow out the middle, leaving an empty shell and a lid.
2. Place a layer of roasted vegetables in the bottom and top with sliced mozzerella and seasoning. Every other layer add some spoonfuls of pesto and a layer of chicken. Keep the colours separate to create lots of colourful layers.
3. Once the loaf is full place the lid on top, wrap in cling film and refrigerate.
4. The panini is best left over-night for the flavours to soak into the bread.
5. When ready to serve cut the panini into wedges and serve with salad.
6. For hot panini place the wedges onto a tray and place under a grill for around 5 minutes.
