Ingredients

• 1 x 375g pkt Bake it Crusty cob loaf (Bake at Home brand)
• 85g (1/3 cup) sweet corn relish (Wattle Valley brand)
• 80g cos lettuce leaves or 2 baby cos lettuce, washed, dried, chopped
• 80g snow pea sprouts, cut in half
• 80ml (1/3 cup) ranch dressing (Newman's Own brand)
• 1 x 100g pkt 97 per cent fat-free lite shaved roast chicken breast (Primo brand)
• 10 slices cheddar cheese

Method

• Step 1 Preheat oven to 220°C. Bake bread in preheated oven following packet directions for 10 minutes or until brown and loaf sounds hollow when tapped. Remove from oven and set aside for 1 hour to cool completely.
• Step 2 Use a serrated knife to cut the top third off the cob loaf and reserve. Scoop out the soft centre, leaving a 2cm-thick shell.
• Step 3 Spread relish evenly over the inside of the loaf shell and lid.
• Step 4 Layer half the lettuce and snow pea sprouts in the loaf shell. Drizzle with half the dressing and top with half the chicken and cheese, pressing down firmly between layers. Repeat with remaining ingredients. Place the lid on top and press down firmly to compress the filling.
• Step 5 Wrap tightly in plastic wrap. Transfer to a plate and then top with another plate. Place a heavy object on top to compress the filling. Place in the fridge for 4 hours or overnight for the flavours to develop and the filling to settle. Cut into wedges.