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Ingredients

650g Butternut pumpkin, peeled, seeded, cut into 5mm-thick slices
80ml (1/3 cup) extra virgin olive oil
2 large red capsicums, halved, seeded, cut into 1.5cm-thick strips
450g Vienna loaf (see note)
80g (1/3 cup) bought basil pesto
250g thinly sliced salami
200g Swiss cheese, thinly sliced

Method

Step 1 Preheat oven to 180°C. Place the pumpkin in a large roasting pan. Drizzle over 11/2 tablespoons of oil. Season with salt and pepper. Roast for 25 minutes or until tender. Set aside to cool.
Step 2 Meanwhile, preheat a chargrill on medium-high. Combine the capsicum and remaining oil in a bowl. Cook half the capsicum on grill, turning occasionally, for 5 minutes or until tender. Transfer to a bowl. Repeat with the remaining capsicum. Set aside to cool.
Step 3 Use a large serrated knife to cut the top quarter from the loaf and reserve. Scoop out the centre, leaving a 1cm-thick shell. Scoop out the centre of reserved bread.
Step 4 Spread the pesto over the inside base of the bread shell. Arrange the pumpkin, capsicum, salami and cheese, in 2 layers, inside the shell. Top with the reserved bread top and press firmly to compress the filling. Wrap tightly in plastic wrap and place in the fridge overnight to develop the flavours. Cut into slices to serve.

Pumpkin & salami muffaletta

How to make Pumpkin & salami muffaletta

Ingredients

Method