Muffuletta, a la James Martin

Name: Muffuletta, a la James Martin
Cuisine: British
Ingredients: 1 round white cob loaf; 250 g multicoloured Swiss chard; 1 onion; 1 medium carrot, peelef; White wine vinegar; 1 tablespoon white sugar; 10 slices Jarlsberg cheese; 10 slices best ham; 1 large ball mozerella; 1 tomato; 1 small avocado; 4 small cornichons; Green and black olives; to taste Salt, pepper and fresh herbs

Julia Bell @cook_13605553

We watched him do this on Saturday tv then tried it ourselves. What a great success and good fresh food too. He says olives and provolone cheese are essential. Fine with olives, obviously, but couldn't find provolone locally. So we used Jarlsberg slices. Lovely. I've listed the ingredients we used but you can substitute your own mix of veg, salad, pickles, cheese and cold meat.

Julia Bell @cook_13605553

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Ingredients

1round white cob loaf
250 gmulticoloured Swiss chard
1onion
1medium carrot, peelef
White wine vinegar
1 tablespoonwhite sugar
10 slicesJarlsberg cheese
10 slicesbest ham
1large ball mozerella
1tomato
1small avocado
4small cornichons
Green and black olives
to tasteSalt, pepper and fresh herbs

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Steps

1

Cut the top off the cob to make a lid. Pull the bread out of middle. Set aside.
2

Chop the Swiss chard stems and a little of the leaf finely. Chop the onion finely. With a potato peeler, make fine slices of carrot. Mix the veg together and set aside.
3

Heat white wine vinegar and sugar together in a small pan until sugar is melted. Pour over the vegetable mixture and stir.
4

Now stuff the bread with layers of ham, cheese, pickles, salad and olives, tearing up the mozerella, and pressing ingredients down firmly inside the bread container. Season often with salt and pepper as you build up the layers.
5

Put the bread lid on, slice and eat. If preferred warm, wrap a slice in silver foil and heat for a couple of minutes in a dry frying pan until mozerella melts