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Antipasto Picnic Sandwich

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Serves 6 to 8


1 large round loaf of rustic bread (I especially like loaves flecked with olives, garlic or rosemary) – try and find a large one, about 12-inches across

1 tablespoon Dijon mustard

3 tablespoons red-wine vinegar

¼ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

½ cup prepared black-olive paste

6 ounces prosciutto, thinly sliced

4 to 6 ounces thinly sliced salami or sopressata

8 ounce jar of roasted red peppers, drained and cut into strips

8 ounce jar of marinated artichoke hearts, drained and chopped

¼ cup sun dried tomatoes in olive oil, drained and julienned

6 to 8 ounces fresh goat cheese or feta, crumbled

A few handfuls of fresh baby spinach or arugula

A few handfuls of fresh basil leaves


1. Slice the bread horizontally, and remove most of the soft interior crumbs (reserve them for use as fresh bread crumbs). Place mustard, vinegar and olive oil in a small jar and shake until well combined. Season with salt and pepper and set aside.

2. Smear olive paste over the top half of the loaf, covering the entire area; set aside.

3. Cover the bottom half of the loaf with a layer of prosciutto, followed by a layer of salami, making sure to cover the loaf all the way to the edge.

4. Finish layering the ingredients on top of the salami, starting with roasted red pepper strips, then artichoke hearts, sun-dried tomatoes and goat cheese. Finish with a layer of spinach and basil. Give the dressing a shake and spoon 4 to 6 tablespoons over the mixture. Save any remaining dressing for another use, or to serve with the sandwich. Place top of loaf on sandwich and wrap it tightly with plenty of plastic wrap. Refrigerate, weighed down with a heavy cast iron pan or bricks, for at least an hour or overnight. Unwrap and cut into wedges.

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