It’s Spring, finally! The moment the weather starts to change, the days and evenings become longer, the sun gets brighter…I immediately want to eat different foods. Often those are things I associate with picnics: fresh salads, couscous, savoury tarts and a variety of stuffed breads.
While you can also layer a simple sandwich with the ingredients of this recipe, I think a cobb loaf (or picnic loaf/stuffed bread/whatever you want to call it) is really worth the effort. All the ingredients remain in place, so this loaf makes a perfect portable dish, and the bread really soaks up the summery flavors of the filling.
You can make one big loaf, but I made individual portions this time. These loaves are equally good eaten hot (so the cheese gets melted) or cold.
You can vary with the ingredients, some ideas: use feta or parmesan instead of the mozzarella, add some prosciutto or salami, substitute artichoke hearts or grilled eggplant for the vegetables and use a pesto instead of the sundried tomato spread.
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