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Coronation Chicken Muffuletta

Tue, 5 July 2022

Coronation Chicken Muffuletta

Edward Hayden's Coronation Chicken Muffuletta

A muffuletta is a sandwich made and encased in a hollowed out loaf of bread with the top cut off to make the filling. This is an ideal brunch option but is also wonderful for school or work lunchboxes or a summer picnic. You can be as innovative as you like with the filling, using up whatever bits and pieces you have in your fridge.

Ingredients
 
A little oil for cooking
 
3 tablespoons basil pesto
 
1 courgette, halved and thinly sliced lengthways
 
1 red pepper, cut into large chunks
 
1 yellow pepper, cut into large chunks
 
1 green pepper, cut into large chunks
 
1 red onion-cut into wedges
 
1 round loaf of bread (approx 8inch/20cm diameter)
 
5 tablespoons mayonnaise
 
2 level teaspoons mild curry powder
 
Juice of ½ lime
 
1-2 tablespoons mango chutney
 
600g shredded cooked chicken
 
Large handful rocket
 
Method
 
1. Preheat the oven to 180C/350F/Gas Mark 4.
 
2. Meanwhile place the courgettes, red onions and peppers onto a flat roasting tray and drizzle with a little oil
 
3. Allow to cook in the preheated oven for 25-30 minutes until softened and then allow to cool.
 
4. Mix together the mayonnaise, mango chutney, curry powder and lime juice. Add in the shredded chicken.
 
5. Using a sharp knife slice the top off the loaf of bread and set it to one side to act as the lid later on. Scoop the bread out of the centre of the loaf, just leaving a little of the bread attached to the crusts, all the way round.
 
Assembly:
 
Spread the base of the bread with the basil pesto, and then arrange some of the coronation chicken on top of this. Next add in some of the roasted vegetables and the fresh rocket. Repeat this process with the second half of the ingredients, ensuring that you press down well on the mixture when you add each layer. Once the last layer of rocket has gone in you can place the lid on top.
 
Wrap the bread in cling film and place onto a flat plate or chopping board. Place another plate on top and weight down with some canned foods to ensure that it will be compact and will cut correctly. Store in the fridge for at least 3-4 hours but preferably overnight and then unwrap and cut into wedges.
 
Edward’s Handy Hints:
 
Use the bread which you have scooped out to make some fresh white breadcrumbs for the freezer.
 

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