Description
A make-ahead sandwich loaf filled with Italian deli meats, cheeses, and fresh veggies, perfect for picnics or gatherings. It’s easy to assemble, press, and slice for serving.
Ingredients
For the loaf
- 1 loaf Sturdy Italian bread (ciabatta, focaccia, sub rolls, or crusty round loaf) (Avoid super soft sandwich bread.)
Deli Meats
- 6 oz Genoa salami (Sliced thin but not shaved.)
- 6 oz Prosciutto (Sliced thin for layering.)
- 6 oz Hot capicola or ham (Use hot capicola for a spicier option.)
Cheeses
- 4 oz Provolone cheese (Sliced.)
- 4 oz Mozzarella cheese (Use low moisture slices.)
- 1 oz Parmesan cheese (Grated for extra flavor.)
Vegetables & Spreads
- 1 cup Shredded lettuce (Dressed lightly with vinaigrette.)
- 1 cup Tomatoes, sliced (Blot excess moisture if very juicy.)
- 1 jar Pesto or olive tapenade (Use pesto on the top half.)
- 1 tbsp Balsamic vinaigrette (Drizzle on greens, avoid direct contact with bread.)
Instructions
Preparation
- Slice your loaf horizontally and hollow out a little of the inside if the bread is thick.
- Spread pesto or aioli on one side and tapenade on the other.
- Layer cheese on the bottom half to protect the bread from moisture.
- Add the meats in folded layers for texture.
- Add dressed veggies like tomatoes, onions, and lettuce.
- Add another layer of cheese on top before closing the loaf.
- Wrap the whole loaf tightly in plastic wrap and then in foil if transporting.
- Set something flat on top and add weight to press. Chill for at least 4 hours, preferably overnight.
Notes
For best results, avoid super wet ingredients and do not overstuff the loaf. Slice when cold using a serrated knife.
- Prep Time: 30 minutes
- Category: Lunch, Party, Picnic
- Cuisine: Italian