2 round or oval loaves country bread (1 pound each) split and hollowed
1 jar (12 ounces) oil-packed roasted red peppers
12 ounces salami thinly sliced
12 ounces provolone cheese thinly sliced
2 bunches arugula (about 6 ounces each), washed well and thick stems removed (about 10 cups)
Directions
Brush cut sides of halved bread loaves with oil from jar of roasted peppers. Dividing evenly, layer bottom bread halves with roasted peppers, salami, cheese, and arugula; top with remaining bread halves.
Wrap each sandwich tightly with plastic, and press: Lay wrapped sandwiches on a baking sheet. Position another baking sheet on top, and weight with heavy canned goods or a large skillet. Let stand for one hour, pressing down occasionally with hands.
Refrigerate wrapped sandwiches until ready to serve, up to 1 day. To serve, cut into wedges.
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