Muffuletta antipasto sandwich

1 Using a bread knife, cut 3cm off the top of the cob loaf to form a lid. Using a small sharp knife, cut a hole in the centre leaving a 2cm border. Hollow out cob and reserve bread for another use.

2 Spread pesto inside base of cob. Layer cob interior with ham followed by peppers, eggplant, cheese, and end with rocket. Drizzle with remaining brine and push down slightly to secure. Place lid on top, wrap with plastic and refrigerate for 1 hour or overnight to allow flavours to develop.

3 To serve, cut into wedges.