Summer can be too hot to turn on the stove or oven, so make a yummy sandwich!

This kind of sandwich is easy to make and can be so rich and so tasty, according to your liking.

Great for picnic! and it will make 4 sandwiches 😀

You will need a cob loaf and whatever meat, veggies and seasonings that you prefer to have.

Here I use:

Cob loaf

Bell peppers, red and yellow

1 big onion

Salt, as needed

Lunch meat (such as slices of chicken or turkey loaf, cooked ham, etc)

Balsamic Vinegar, as needed

2 cloves of garlic, minced (or you can use store bought ready to use minced garlic)

Worcestershire sauce, as needed, optional

Sesame oil, as needed, optional

Maggi liquid seasoning, as needed, optional

Soy sauce, as needed, optional

Sugar, as needed, optional

Halve each bell peppers, seeded, wash clean and pat to dry, sprinkle with salt. Slice round the onion, and place all on a baking rack. Grill for 10 minutes, turn, and grill for another 10 minutes.

Slice the top of the loaf (as shown on picture, and set aside) and make a hollow center by cutting out the inside of the loaf, but leave an edge of around so the shell is not too thin.

Skin the grilled bell peppers.

Mix vinegar and minced garlic (and other ingredients if you use them), and brush generously the cavity of the loaf.

Line bell peppers, brush with seasoning, then line lunch meat, brush with seasoning again, then line grilled onion, and brush with seasoning as well. Repeat layers until all used up, each time brush with seasoning.

Print Recipe

Layered Country Cob

Servings:

Ingredients

Cob loaf
Bell peppers red and yellow
1 big onion
Salt as needed
Lunch meat such as slices of chicken or turkey loaf, cooked ham, etc
Balsamic Vinegar as needed
2 cloves of garlic minced (or you can use store bought ready to use minced garlic)
Worcestershire sauce as needed, optional
Sesame oil as needed, optional
Maggi liquid seasoning as needed, optional
Soy sauce as needed, optional
Sugar as needed, optional

Instructions

Halve each bell peppers, seeded, wash clean and pat to dry, sprinkle with salt. Slice round the onion, and place all on a baking rack. Grill for 10 minutes, turn, and grill for another 10 minutes.
Slice the top of the loaf (as shown on picture, and set aside) and make a hollow center by cutting out the inside of the loaf, but leave an edge of around so the shell is not too thin.
Skin the grilled bell peppers.
Mix vinegar and minced garlic (and other ingredients if you use them), and brush generously the cavity of the loaf.
Line bell peppers, brush with seasoning, then line lunch meat, brush with seasoning again, then line grilled onion, and brush with seasoning as well. Repeat layers until all used up, each time brush with seasoning.
Place the top of the loaf back and wrap the whole with aluminum foil. Place in the fridge for whole night long.
Unwrap foil, slice into 4 servings, and enjoy 🙂