Ingredients
1sourdough vienna loaf bread,crusty, unsliced
½cupbarbecue sauce
1chicken breast,whole, cooked, sliced or chopped finely
7ozmozzarella cheese,thinly sliced
½red onion,finely sliced
2tbspblack olives,sliced
½cupmushrooms,sliced
3.5ozcherry tomatoes,halved
8ozpineapple rings,1 tin
Italian seasoning,or pizza herbs
basil leaves,shredded or chopped finely
Preparation
Preheat the oven to 350 degrees F.
Place the loaf on a lightly greased oven tray.
With a sharp bread knife, cut the bread in rows lengthwise along the bread creases, being careful not to cut through to the base of the loaf.
Holding the bread over the top, cut across into it widthwise, again about half an inch above the base crust.
Spoon the barbecue sauce into each cut, then spread to evenly coat the inside of the bread.
Insert the chicken breast, cheese slices, onions, olives and mushrooms into each slice. Push down into the bread well.
Sprinkle with the Italian seasoning.
Cover with foil, then bake for 15 to 20 minutes, or until the cheese has melted.
Uncover and bake again for a further 10 minutes, or until the bread has turned golden and crispy.
Grill the pineapple rings and cherry tomatoes on a lightly greased nonstick pan until cooked to liking.
Remove the pull apart bread from the oven.
Serve with the pineapple rings and cherry tomatoes, topped with shredded basil leaves, and enjoy!
