Picnic Cobb

Total Time 10 minutes
Course Lunch, Packed lunch
Servings 4


  • 1 small wholemeal or rye cobb
  • 2 tbsp basil pesto
  • 60 g spinach leaves
  • 100 g rare roasted beef slices
  • 100 g roasted capsicum
  • 100 g chargrilled eggplant
  • 75 g sun dried tomatoes
  • 10 fresh basil leaves
  • 2 tbsp tomato relish


  • Carefully cut the top off the cob loaf, set aside and hollow out the middle to leave a shell, without making walls too thin.
  • Spread the pesto over the bottom and part way up the walls of the cobb. Cover the base with ²⁄³ spinach leaves, then layer with beef slices, roasted capsicum, eggplant, semi-dried tomatoes, basil leaves and the remaining spinach. Spread the inside of the cobb top with tomato relish, and place this top back on filled cob.
  • Wrap in cling film or foil until ready to serve. When ready to eat, cut cobb into four wedges.


Calories: 351kcalCarbohydrates: 30gProtein: 21gFat: 9gSodium: 78mgFiber: 12g
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