Layered Cob Toastie

Preheat the oven to 200°C

Cut the top off the Sourdough Cob. Using a knife, cut a circle in the centre of the bread. Use a large spoon or your hands to scoop out the inside, keeping the piece of bread you’re removing in one piece

Use a rolling pin to roll the excess bread into one flat piece of bread

Brush the butter on both sides of the rolled-out bread and bake for 10 minutes or until golden brown

Remove the toasted bread from the oven and keep aside

Place the cob in an oven-safe pan or baking tray. Spread pesto on the bottom and sides of the inside of the cob

Layer half of the salami, tomato, all the spinach and half of the cheese

Top with the toasted bread and brush with pesto. Layer the remaining ingredients

Place the lid of bread on top of the cob and then press down with a heavy oven-safe pan

Bake for 20 minutes, or until golden brown