This recipe was inspired by one I saw on Martha Stewart's website. I didn't add a dressing, as she suggests, because I didn't want the sandwich to get soggy. Besides, the jarred olive tapanade was moist enough.
And, the leftovers were still okay two days later!
Here's what I did:
I used a rustic Tuscan loaf from Whole Foods, sliced in half horizontally.
I spread goat cheese on the top half, then topped it a combo of mortadella, capicola, and salami. I actually meant to put this on the bottom half, but it worked just fine this way.
I spread the other half with black olive tapanade.
Then, topped it with baby arugula.
Next came marinated artichoke hearts.
And a roasted red pepper.
I wrapped the sandwich tightly and put a heavy cast-iron skillet on top. I let that sit until I was ready to go!
The sandwich was very tasty...and the bread held up well. I will definitely make this again!