Emmental and Grilled Vegetable Pan Bagnet

30 min.

This delicious bread loaf is filled with grilled vegetables and cheese. It makes a great picnic dish.

Instructions

- Using a bread knife cut the top off the loaf and set aside. Scoop out the soft center to form a cavity in the bread, leaving a 1 cm layer on all sides. Brush the cavity and underside of the top with 2 tablespoons of olive oil. Spread the base of the cavity and the underside of the top with pesto. Cover the base with three of the PUCK Natural Emmental Cheese Slices.
- Brush the zucchini and eggplant slices with the remaining olive oil and cook on a grill until golden. Cool slightly and then layer the grilled vegetables on top of the cheese, cover with the spinach and remaining cheese slices. Place the lid on top.
- Wrap the loaf tightly in plastic cling film, place on a plate and cover with another plate. Place a heavy weight on the top to compress and refrigerate for 3 hours. To serve, cut into slices.