This stuffed cob is easy to make, and is a great way to pre-prepare sandwiches for the week. Stick them in your child's school lunch box, or take them to work with you instead of buying a sandwich on the way in.
This stuffed cob is particularly good for picnics, as you have the whole family's sandwiches neatly contained in one. It is also very adaptable. Don't like one filling? Simply switch it for another.
Preparation Time: 15 minutes plus resting time
Cooking Time: 2 minutes
Ingredients 1 cob loaf (I used rye sourdough, but choose what you like)
80g cheddar cheese (or cheese of choice
100g sun dried tomatoes in olive oil
2 slices salt beef (or sliced meat of choice)
Steam the spinach just long enough for it to start wilting.
Slice the top off the cob loaf, and then scoop out the middle.
Line the bottom of the loaf with spinach.
Thinly slice the cheese, and then layer on top of the spinach.
Layer the sun dried tomatoes on top, and then layer the sliced meat.
Place the 'lid' of the cob back on top, and wrap the cob tightly in cling film.
Place a weighted plate on top, and then put in the fridge overnight.