Ingredients
- 1 1 1 loaf rustic boule (1 pound), halved horizontally
- 1 1 1 loaf rustic boule (1 pound), halved horizontally
- 1 1 1 loaf rustic boule (1 pound), halved horizontally
- 1/4 1/4 2 cup plus 2 tablespoons mayonnaise
- 1/4 1/4 2 cup plus 2 tablespoons mayonnaise
- 1/4 1/4 2 cup plus 2 tablespoons mayonnaise
- 1 3 of 1 lemon (1 tablespoon), plus 3 tablespoons fresh juice
- 1 3 of 1 lemon (1 tablespoon), plus 3 tablespoons fresh juice
- 1 3 of 1 lemon (1 tablespoon), plus 3 tablespoons fresh juice
- 3 3 3 tablespoons capers, preferably salt-packed, rinsed and drained
- 3 3 3 tablespoons capers, preferably salt-packed, rinsed and drained
- 3 3 3 tablespoons capers, preferably salt-packed, rinsed and drained
- Coarse salt and freshly ground pepper
- Coarse salt and freshly ground pepper
- Coarse salt and freshly ground pepper
- 3 3 3 ounces thinly sliced turkey
- 3 3 3 ounces thinly sliced turkey
- 3 3 3 ounces thinly sliced turkey
- 3 3 3 ounces thinly sliced provolone
- 3 3 3 ounces thinly sliced provolone
- 3 3 3 ounces thinly sliced provolone
- 3 3 3 ounces thinly sliced spicy capocollo or soppressata
- 3 3 3 ounces thinly sliced spicy capocollo or soppressata
- 3 3 3 ounces thinly sliced spicy capocollo or soppressata
- 1 1 1/2 bunch watercress, thick stems removed, chopped (1 1/2 cups)
- 1 1 1/2 bunch watercress, thick stems removed, chopped (1 1/2 cups)
- 1 1 1/2 bunch watercress, thick stems removed, chopped (1 1/2 cups)
- 1 1 1 medium tomato, thinly sliced
- 1 1 1 medium tomato, thinly sliced
- 1 1 1 medium tomato, thinly sliced
- Potato chips and sliced fruit, such as figs, for serving
- Potato chips and sliced fruit, such as figs, for serving
- Potato chips and sliced fruit, such as figs, for serving
Preparation
Step 1
1.
Remove insides of bread halves; reserve for another use. Stir together mayonnaise, lemon zest and juice, and capers in a bowl; season with salt and pepper. Divide mixture evenly between top and bottom bread halves. Layer half of turkey, cheese, and capocollo on bottom, then repeat layering with remaining meats and cheese. Pack watercress into top half; layer with tomato slices and season with salt and pepper.
2.
Close sandwich. Wrap tightly in plastic wrap, then foil. Place a heavy skillet on top; press down to flatten sandwich slightly. Add several heavy canned goods to top of skillet. Let sit at least 45 minutes or, in refrigerator, up to 12 hours before unwrapping, slicing into wedges, and serving with chips and fruit.