- slice the top of the hobza about 1/3 of the way down and scoop out the middle soft part leaving a 2.5cm border
- mix together the pesto and 2 tablespoons olive oil and brush all over the inside of the loaf and the lid
- mix the remaining olive oil and the balsamic vinegar and set aside
- start layering the ingredients in the bread as follows - drizzle each layer with a little of the olive oil and vinegar mixture - salami, provolone, spinach, red and yellow peppers, mortadella, mozzarella, basil, prosciutto and tomatoes
- replace the top of the loaf and wrap tightly in two layers of clingfilm
- refrigerate overnight with a heavy weight on top
- to serve, unwrap and cut the loaf into wedges
Servings 8