Sandwich for a Crowd

By tulawdog

Ingredients

• 1 large round bread loaf or boule, (about 9 inches in diameter, 1 1/4 pounds)
• 1/4 cup olive oil, divided
• 12 ounces thinly sliced deli ham, such as black forest
• 8 ounces thinly sliced Genoa salami
• 8 ounces thinly sliced provolone cheese
• 1 large tomato, thinly sliced
• 2 cups shredded iceberg lettuce (about 2 ounces)
• 3 tablespoons red wine vinegar
• Salt
• Freshly ground black pepper

Preparation

Step 1

Prepare the bread: Slice the bread in half horizontally. Remove some of the soft interior from both halves, but remove more from the bottom half than the top. You want to create a recess for the sandwich fillings to sit inside the bottom half.
Brush with condiments: Brush the interior of both halves with 2 tablespoons of the olive oil. (You can also use mayonnaise or mustard instead.)
Layer the ingredients: Layer the meat and cheese inside the bottom half of the bread. Begin with the ham, followed by the salami, and then the cheese.
Add the veggies: Layer the tomatoes on top of the cheese, followed by the iceberg lettuce.
Season the sandwich: Drizzle the remaining 2 tablespoons of olive oil and the vinegar over the lettuce. Season with salt and pepper.
Wrap and rest: Place the top half of the bread on the lettuce and press down lightly. Tightly wrap the sandwich in 2 layers of plastic wrap, then refrigerate for at least 1 hour or up to 1 day.
Slice and serve: Unwrap the sandwich and use a long, serrated knife to cut the sandwich into wedges.
Recipe Notes
Easy serving: Cut the sandwich at home, then rewrap for easy serving at the park or picnic.
Make ahead: This sandwich can be made 1 day in advance and stored in the refrigerator.
Storage: Tightly wrapped and stored in the refrigerator, leftovers will last up to 3 days.