Ingredients Jump to Instructions ↓

  1. 1 large, round, flat country loaf or a long,

  2. 1 lb. French or Italian loaf

  3. 1 garlic clove, crushed

  4. 1/2 cup olive oil

  5. 3 fresh ripe tomatoes, sliced thin

  6. 2 tbsp. capers

  7. 1 cucumber, peeled and sliced thin

  8. 1 dozen black olives, pitted

  9. 1 celery heart, sliced into thin strips

  10. 1/4 lb. salami, chicken, or ham, sliced thin

  11. 1/4 lb. mozzarella or other cheese, sliced thin

  12. 1 small red onion, sliced thin lettuce artichoke hearts, one jar drained of liquid Salt, pepper, and dried oregano to taste

Instructions Jump to Ingredients ↑

  1. Whichever bread you choose, slice it in half horizontally so that you have two rounds or ovals. Rub each cut half with the crushed garlic, then drizzle with olive oil. Add the ingredients you like best over the bottom half, placing them evenly. Season with salt and pepper and a bit of oregano. Replace the top half of the bread, wrap the entire loaf in plastic wrap or waxed paper, and weight it by placing a cookie sheet over it and then adding some heavy weights on top of that--a filled teakettle, an encyclopedia, two phone books, or whatever is handy. Leave the sandwich overnight unrefrigerated (it may drip, so be sure to keep it in a dish). By the next day, the bread will have softened, and the flavors will have melded. Serves eight.


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