Layered Cob Toastie

Layered Cob Toastie

  • Serves 6
  • Difficulty Easy

We bet you’ve never seen a toastie like this! Meet the Layered Pesto Panini Bowl using our Sourdough Cob.



Bakers Delight Sourdough Cob
1 tablespoon unsalted butter, melted
½ cup of basil pesto
2 handfuls of grated mozzarella
8 slices tomato
10 slices salami
1 handful of baby spinach leaves


    1. Step 1

      Preheat the oven to 200°C

    2. Step 2

      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

    3. Step 3

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

    4. Step 4

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

    5. Step 5

      Remove the toasted bread from the oven and keep aside

    6. Step 6

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

    7. Step 7

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

    8. Step 8

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

    9. Step 9

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

    10. Step 10

      Bake for 20 minutes, or until golden brown