Picnic Cob Loaf/Loaves

Perfect to take for a (pretty much) mess free picnic with the family. Can be served cold or warm in small individual or large cob.
I little indulgent but this recipe would lend well to changes on the basic idea for example ham or salami instead of prosciutto or cheddar cheese or ricotta instead of brie. You get the idea....enjoy!

Picnic cob loaves
Serves 4

1 red capsicum
1 yellow capsicum
1 tsp olive oil
1 zucchini, trimmed, thinly sliced lengthways
1 small (about 300g) orange sweet potato (kumara), peeled, thinly sliced
4 small sourdough rolls
¼ cup (70g) green olive tapenade or pesto
½ cup basil leaves
4 prosciutto slices
50g brie, thinly sliced
50g semi-dried cherry tomatoes

Preheat grill on high. Cook capsicums, turning occasionally, under grill for 8-10minutes or until charred and blistered.
Transfer capsicums to a heatproof bowl, cover with plastic wrap and set aside for 5 minutes (this helps lift the skin).
Use a knife to peel, then cut lengthways into quarters and remove seeds.
Heat oil in a large frying pan over high heat. Add half the zucchini and sweet potato and cook for 2 minutes each side or until tender. Transfer to a plate. Repeat with remaining zucchini and sweet potato.
Use a small serrated knife to cut the top third off each sourdough roll. Reserve tops. Scoop out bread, leaving 1cm-thick shells. Spread the inside of each roll with tapenade, then arrange half the basil leaves over the bases. Place a layer of sweet potato over the basil, then top with prosciutto. Continue layering with brie, zucchini, capsicum, tomato and the remaining basil. Replace tops of rolls and press down firmly to compress filling.
Place rolls on an oven tray and top with another oven tray. Place cans ontop to weigh down. Place in the fridge overnight to develop the fl avours.
Preheat oven to 200°C. Bake rolls for 10 minutes or until crisp and golden brown. Serve warm.