We love a hefty Italian sandwich and this one is one of our faves to make on a sunny day. The trick is to press it down and refrigerate for 4 hours to help really bring those flavours out, so don't skip that step if you can!
Advertisement - Continue Reading Below
Yields:
4 - 5
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
500 g loaf bread
80 g olive tapenade
60 g Milano salami
140 g mozzarella, torn or sliced
6 slices prosciutto crudo
3 tomatoes, sliced
1/4 tsp. black pepper
8 g basil
80 g artichokes, roughly chopped
40 g rocket
Directions
Step 1Slice the loaf in half and remove the doughy centre of the bottom half, set the other half aside. (No need to throw these away, you can freeze the crumbs and make breadcrumbs or rustic croutons.)
Step 2Spread 50g of olive tapenade over the inside of the bottom half. Start your layering by adding salami, mozzarella, prosciutto, tomatoes, black pepper, basil, artichokes, and rocket.
Step 3Spread the remaining olive tapenade over the inside of your loaf top and tightly press down onto the rocket.
Step 4Wrap with cling film and weight down with a heavy pan. Refrigerate for at least 4 hours so all the flavours compress and mingle.
Chloe is our Food Content Producer at Good Housekeeping, where she develops, tests and creates recipes that are as reliable as they are delicious. After studying Culinary Arts, she began her career as a cookery teacher before moving into recipe development. Over the past decade, she’s worked with some of the UK’s leading food brands and previously created food content for Red, Women’s Health, Men’s Health and Country Living, where you may have spotted her on their social channels. Raised in a family of chefs, Chloe’s love of food was inevitable. She’s the person friends and family turn to for recipe ideas, cooking advice and help rescuing kitchen mishaps. She believes food is so much more than fuel – it’s an experience, a way to bring people together and the maker of life’s best memories.
