RECIPE BY:

Courtney Roulston and Matt Sinclair

SERVING SIZE:

2 – 4 people

 

INGREDIENTS:

  • 1 x 20cm Italian style round cob loaf bread (Important to have this bread)
  • 1 x 250g tub Philadelphia spreadable cream cheese
  • 20 slices good quality salami
  • 20 slices (350g) provolone cheese
  • 20 slices good quality mortadella from the deli
  • 15 slices good quality ham off the bone (Coles finest)
  • 100g baby spinach leaves

OLIVE SALAD:

  • 1 cup pimento stuffed olives, drained
  • ½ cup pitted kalamata olives
  • 1 tablespoon capers, rinsed
  • 150g roasted red pepper from a jar
  • ½ cup giaginiera pickles, drained
  • ½ cup flat leaf parsley
  • 1 tablespoon red wine vinegar
  • 2 tablespoon Cobram Estate Classic EVOO

METHOD:

  • To make the olive salad, place the olives, capers, roasted red pepper, pickles, parsley, vinegar and oil in a food processor. Pulse until coarsely chopped, scraping down the sides of the bowl as you blitz. Transfer to a bowl and set aside.
  • Slice the cob in half horizontally through the center. Using clean hands, remove the soft inside to hollow out both sides of the cob, leaving about a 1.5cm shell.
  • Place the cobs on a work surface and spread the inside with the cream cheese. Evenly spread half the olive salad onto the both sides, pressing down with a spoon. Layer the salami, provolone, mortadella, ham, spinach and remaining olive salad inside the cob until it is full, pressing down gently in between each layer. Place the two cob halves together and cover tightly with cling wrap and place onto a plate. Cover with an unturned plate and place a heavy weight, like a can on top to weigh it down. Refrigerate for 6 hours, or overnight.
  • Unwrap from the plastic and cut into thick wedges to serve.

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