Current Sydney weather not permitting, I love that we are in picnic season – a time when families and friends unfurl picnic blankets onto expanses of green grass and from their baskets, bags and backpacks, reveal the goodies that they’ve cooked up in the kitchen. One of my favourite things to make is the Muffuletta. I’ve made variations on this stuffed cob loaf many a time for picnics, even sans cob, with a hollowed out Baguette although that is probably a sacrilege. The part I like best about it speaks to the lazy part of me that enjoys waking up late on weekends. You can do this ahead of time and all you have to do on a weekend morning is take it out of the fridge and chuck it in the oven for 30 minutes while getting ready (although I suppose some people take longer to get ready than 30 minutes!). No faffing about or cutting or dicing a salad (or god forbid, kneading or mixing) in the morning. Set the alarm to 11am and roll out of bed, cook it for 30 minutes while getting dressed and off to the lunchtime picnic you’ll go.
Buying the vegetables pre made at the deli or supermarket will save you a significant amount of time. All you need to do then is buy everything, unscrew the lids and layer and pack it tight the night before. However if you’re a troublemaker like me (literally like making trouble and work for myself, yes it is a sickness), the following recipe is for you too.
Torn sun dried tomatoes
I believe the origin of this is Italian from what I’ve read and the list of ingredients does suggest so. Originally you were to use a Muffuletta loaf of bread, however having never seen one here I did with the cob roll instead. New Orleans is another place which seems to take their Muffeletta seriously and they have their own version of this which I shant even try to mess with (the olive mix is apparently the key to theirs). I shall stick my neck out here and say that you could certainly add a range of fillings to this, within reason, and it would still be delicious, even if it’s not completely authentic. The crunch of the freshly rebaked bread and the lusciousness of the filling will have everyone holding their hand out for a second slice (or a third).
Grilled zucchini layer
I often make double of the eggplant dip as it’s so good and because it’s so healthy you get the urge to eat more than you normally would. This is for a more modest amount (about a cup or so) although feel free to double it if you’re a fan of a luscious dip. It is strong on the breath for the rest of the day (the raw onion and garlic do that) so do your kissing beforehand. Or use it as an excuse to stop kissing people hello if you’re uncomfortable with it and are trapped in a Seinfeld moment.
Layering the sweet potato
Picnic stuffed cob loaf (vegetarian version)
An original recipe by Not Quite Nigella
- 1 large cob loaf
- 1 large eggplant sliced thinly lengthways (or a jar of this bought from supermarket) plus oil for grilling
- 250g Eggplant dip (see recipe below if you wish to make this yourself)
- 1 large zucchini sliced thinly lengthways (or a jar of this bought from supermarket) plus oil for grilling
- 1 sweet potato sliced thinly lengthways, steamed
- 100g sun dried tomatoes
- 50g cheese thinly sliced
- 100g stuffed olives
- 300g Mushrooms sauteed in butter, oil with garlic
((To make a meat version, you could stuff it with mortadella, salami, olives and a provolone))
1. Set grill on hot and grill eggplant and zucchini.
2. Cut off top 1/4 of the cob loaf and take out the soft filling to the loaf. Set aside (you can use this for the eggplant dip which requires fresh breadcumbs). Spread a layer of eggplant dip on the bottom.
3. Continue layering with other ingredients until the whole cob is stuffed to the very top with filling. Roll out two long rectangles of cling wrap and place them in a cross shape. Wrap the Muffeletta up snugly and add another sheet of cling wrap if you need it. Place on a plate and then weight down in your fridge overnight (with other heavy containers or a can if you need to).
Layering with sun dried tomatoes
4. The next day set your oven to 180C. Place foil wrapped muffeletta in oven and bake for 30 minutes until crusty and golden on top. Slice into colourful wedges.
Low fat eggplant dip
- 1 large eggplant
- 1/2 onion
- 2 cloves garlic
- 1 cup fresh breadcrumbs (I got 2 cups worth from the above hollowed out cob loaf)
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1/4 cup olive oil
1. Heat oven to 190c and place a sheet of foil on a baking tray. using a sharp knife, puncture two slits into the eggplant and then place the whole eggplant on the tray and bake it for 1 hour.
2. Remove fro oven and allow to cool enough to handle. remove the skin and scoop out the soft flesh. Drain it in a fine sieve to remove the excess water pressing down with a spoon to get all of the water out.
3. In a food processor blitz the garlic and onion until finely chopped. Then add the rest of the ingredients and blend until smooth.
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30 Comments | Add your own
Wow, I’ve never heard of this kind of thing baked in the oven.. ie. twice baked bread! How interesting!! Your sundried tomatoes look fantastic (are they your beloved Aldi brand?)… I love grilled eggplants and zucchini’s especially. Your loaf looks great Lorraine!
I made a version of this about a year ago which was a recipe apparantly adapted from Elizabeth David’s ‘A Book of Mediterranean Food’. It was in one of my issues of Vogue Entertaining (Nov/Dec 2003) & called ‘Patafla’. I blogged about it last year & it appears in the first few photo’s of a slideshow here:
http://foodiewanderings.blogspot.com/2007/10/church-picnic-photos.html
It had anchovy fillets, fresh basil, capsicum (red & green), two kinds of olives, onion, fennel, roma tomatoes, capers, cornichons + s&p +plenty of extra virgin olive oil. Quite a salty number! I think next time I’d omit the anchovies and fennel and basil and include some continental meat, haloumi and potato salad?!!
Speaking of stuff straight from jars. I was able to watch some Foxtel in Brisbane last month & I made a point of catching Rachael Ray (Spelling?). She made an antipasto platter that involved lots of jars!
I have always wanted to make something similar – but more of a squashed baguette, than a loaf.
I love making this for picnics, too! I’ve never come across one with sweet potato, though… sounds like it would be good!
Mine tends to have most of the stock of a charcuterie in it. Dave would faint if I suggested one with just veggies
I love muffaletas…the ones they make here are HUGE!
Oh what a beautiful thing! All my favourites packed into one giant parcel of goodness. Thank you for sharing
That’s looking really good to me – yet another reason to go looking for the perfect picnic set lol.
That looks absolutely AMAZING!
my mother was talking about a picnic basket that she had, but never used.
‘oh oh oh! I’ll have it!’ i pleaded.
and so now, i am the proud possessor of quite a posh picnic set. i’m primed and ready to go, should the occasion call for it.
unfortunately the weather here is abysmal at the moment, but we’re still a fair way off from the weekend and that muffuletta is looking pretty tempting!
Oooh, you’re a genius!
Erm… I think I’m having a picnic dinner tonight
That looks delicious! Will definitely have to try it someday.
By the way, love reading the posts here – keep up the good work!
This is such an unusual recipe for me…sounds and looks wonderful.
You’ve got a really nice place here, I must say
MMmmm yummy and healthy! Things packaged in bread is so fun to eat hee hee
Hi Maria-Hehe you’re right, nothing better than their sun dried tomatoes! That Patafla looks wonderful! I think any nice combination would work so well. I think Rachael Ray specialises in quick meals (at least from what I’ve seen). Although I’ve only caught her on Oprah!
Hi Y-I’ve made a stufffed baguette and it was fantastic although the cob loaf looks better once cut.
Hi Angela-I don’t know if sweet potato is authentic but it adds a nice colour and sweetness. I’m sure a few members of my family would prefer yours!
Hi Blond Duck-I will definitely try one should I ever make it over there!
Hi Maria-Thankyou so much! I love grilled vegetables and cheese-I would have added some meat but I needed to make it vegetarian
Hi Miss Honey-definitely! You need a cute little picnic set
Hi Fuji Mama-Thanks so much! you are too kind
Hi the projectivist- How fabulous! so you’re completely kitted up with the perfect set. Now all you need is a Muffuletta
I hope the weather picks up for this weekend too…
Hi Sarah-Hehe thankyou so much! I’ve had pne of these for dinner too, they’re soo good!
Hi Aussie Detox Blogger-Hehe thankyou! I don’t know if it’s quite detox but it’s healthy!
Hi sunita-Thanks very much, that’s very nice of you to say
Hi FFichiban-I totally agree! stuff anything in bread and it’s good! Well almost anything…
Ohh I likey the zucchini and sweet potato. Very pretty layers.
i would happily unhinge my jaw in order to insert this sandwich in my mouth–it’s fantastic.
I have never heard of this before…and now I’m dying to have a bite! What a clever picnic idea
This looks so good – what a great idea!
looks delicious – I have heard of such things but never the name muffuletta – would be great for a picnic – do you actually cut it up before picnic (and wrap it?) – I am curious
Hi Squawkfox-Thanks so much! It’s all about the colours with this
Hi grace-Luckily no unhinging of jaw is necessary although if you had to, it’s worth it
Hi Alexandra-It’s so good, a picnic just isn’t the same without it
Hi Cakelaw-Thanks so much
Hi Johanna-I couldn’t remember the name for this for a while so I kept calling it “that stuffed loaf thing”
I bring along a serrated knife with a cover to the picnic and slice it up there 
I’m not a vegetarian by any stretch, but I prefer vegetarian foods the majority of the time. For that reason, I find this meatless version extremely appealing. Thanks for sharing!
This looks so tasty, I really need to try this. Although there is snow outside, so I can’t pack it for a picnic!
I’ve always wanted to make something like this but wasn’t sure how. I can’t wait to try this!
I really love this (and even the non-vegetarian version with a bit of salami and ham. PS My bowl was from Kitchen Kapers on Willoughby Rd at Crows Nest.
Hi Sandie-I’m not either but I love those grilled vegetables. You’re welcome!
Hi Aimee-Oh wow snow-how exciting and totally different from the weather here. How about an indoor picnic?
Hi Jesse-it’s so easy and fun (and a bit therapeutic making all of the colourful layers)
Hi Suzie-Yes a meat version is great too, especially with lots of layers of different meats
Ah cool thankyou-that’s rather close to me!
I had uffulettathis when I was at Farmers Market in Los Angeles from one of the take away stores in the food court. Bloody delicious! Can’t wait to try this one, even though I’ve made several versions, I’m always on the lookout for others.
Hi Vanessa-I don’t think there’s such a thing as a bad one
This is a really tasty version and dare meateaters may not even miss the meat! 
That sandwich looks so good!
Hi Kevin-Thanks so much!
Oh my goodness! that looks like the prefect picknick bread indeed! this is going to be my ‘what I bring to each BBQ’ recipe for the coming season!
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