Pesto Pan Muffaletta

Impress your dinner guests with our spin on a traditional Muffaletta

Prep and Cook

25 minutes


Serves 8-10


  • 16 slices (1 loaf) Abbott’s Bakery® Rustic White bread
  • 1/3 cup basil pesto
  • 100g shaved sliced prosciutto
  • 330g jar chargrilled capsicum, drained
  • 40g baby spinach leaves
  • 16 slices chargrilled eggplant
  • 10 (150g) Swiss brown mushrooms, sliced
  • 12 slices chargrilled zucchini slices
  • 200g rare roast beef slices
  • 120g light cheddar cheese slices
  • 1 cup basil leaves
  • 280g jar whole artichoke hearts, drained, sliced
  • 3 tomatoes, sliced


  1. Grease and line a 22cm round spring form cake pan with plastic wrap. Trim crusts from bread. Using a rolling pin or fingers, flatten slices of bread. Line sides and base of cake pan with 10 slices of bread, overlapping slightly and 2cm above height of pan.
  2. Spread ¼ cup pesto over surface of bread. Place a layer of prosciutto, capsicum, spinach, eggplant, mushrooms, zucchini, beef, cheese, basil, artichokes and tomato into bread case, pressing firmly after each addition.
  3. Spread remaining pesto onto remaining 6 slices of bread and place over filling, pesto side down. Press down firmly. Cover with plastic wrap. Place a plate and 2 cans of food onto muffaletta and place in refrigerator for at least 4 hours, preferably overnight. Invert muffaletta onto a serving platter and garnish with basil leaves. Serve cut into wedges.

Note: Some slices may need to be cut in half to fill any gaps on base and top.