Picnic cobb loaf


1 cobb loaf
1 tub (200g) eggplant dip
200g chargrilled eggplant
200g chargrilled zucchini
200g chargrilled capsicum
150g semi-dried tomatoes
6 marinated artichokes, sliced
1 wheel brie, sliced finely
100g baby spinach leaves
6 slices prociutto


Slice the top off the cobb loaf and pull out the soft bread inside leaving a 2cm thick shell.

Layer the remaining ingredients to fill the loaf. Some ingredients may appear in 2 or more layers, depending on the quantity that you have.

Place the lid back on the loaf and wrap tightly in layers of cling film, taking care to compact the filling down.

Leave in the fridge for a minimum of 3 hours for all of the flavours and oils to be absorbed.

Preheat the oven to 200°C fan forced. Unwrap the cobb loaf and place it on a baking paper lined tray. Bake for 20 minutes until the outer shell is crisp and crunchy. Slice and serve.


  • This recipe can work out quite expensive if you buy the eggplant, zucchini and capsicum. A great alternative is to buy these veggies fresh and drizzle them with oil and oven roast them for 50 minutes.
  • This recipe is more of a suggestion of ingredients. You can vary the content of your cobb loaf to suit your own tastes.
  • You can make smaller versions of these using long rolls.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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