Stuffed Picnic Loaf

Lunch, Snack

Stuffed Picnic Loaf

Stuffed Picnic Loaf

Cook Time:
30 mins


  • 1 aubergine, sliced into 1cm thick rounds
  • 1 round crusty loaf
  • 2-3 Tbsp pesto
  • 1 jar roasted peppers
  • 1 jar roasted artichokes, chopped
  • 1 ball Mozzarella


  1. Brush both sides of the aubergine slices with olive oil and Air Fry for 10 minutes at 205°C.
  2. Meanwhile, cut the top of the loaf of bread and remove the center, creating a hollow space for the filling.
  3. Begin with a layer of the cooked aubergine slices, followed by a spread of pesto, then a layer of sliced peppers. Add another layer of pesto, the sliced mozzarella cheese, and chopped artichokes.
  4. Repeat these layers until the loaf is filled to the top, finishing with a layer of pesto on top then place the top of the loaf back on.
  5. Bake the filled loaf in the Air Fryer at 160°C for about 20minutes until the cheese is melted and gooey.
  6. Wrap the loaf as a whole in foil if planning to take to a picnic, or slice and enjoy immediately!

Lunch, Snack