Recipe: Overnight Pressed Picnic Sandwich
1 loaf Italian bread, such as ciabatta
¾ cup purchased pesto
2 cups coarsely shredded meat from a rotisserie chicken
¾ cup jarred sweet-hot peppers, such as Peppadew or banana, sliced
4 ounces sliced provolone cheese
4 ounces sliced salami
1 small yellow or orange bell pepper, cored and thinly sliced
1 small green bell pepper, cored and thinly sliced
½ cup sliced Kalamata olives
1. Slice the loaf of bread in half horizontally. Use your fingers to carefully pull or scrape out the inside of each half of the loaf, leaving about ½ inch of bread. Spread half of the pesto over the cut side of each half.
2. Top the bottom half of the loaf of bread with the chicken, jarred peppers, provolone and the salami, in that order. Top that with the bell peppers, then the olives.
3. Top with the upper half of the loaf. Wrap the loaf tightly first in plastic wrap, then in foil. Place the wrapped loaf on a baking sheet, then top with a second baking sheet. Place the whole arrangement in the refrigerator, then top with something very heavy, such as several bricks, a few large cans of tomatoes, or a cast iron skillet.
4. Let sit in the refrigerator overnight. When ready to serve, unwrap and slice.
Nutrition information per serving: 510 calories; 270 calories from fat (53 percent of total calories); 30 g fat (10 g saturated; 0 g trans fats); 90 mg cholesterol; 26 g carbohydrate; 2 g fiber; 1 g sugar; 33 g protein; 1,430 mg sodium.
Alison Ladman, The Associated Press