I have made this with variations in the filling, but this is what I did this time:
Day old Italian loaf (from Wal-Mart, $1.04)... you're going to smash it anyway!
Cut in 1/2 lengthwise, tear out the insides top and bottom to make room for the fillings, and save for another use.
Bottom:
pesto all over to the edges, so it isn't dry
layer of Italian meats, like mortadella, capicolla, salami
layer of fresh mozzarella slices
roasted red pepper (takes a few minutes over a flame, then let it steam in a baggie, and peel and deseed)
pepperoncini or olive spread like TJ's Muffaletta for the salty spicy kick
parsley, because I had it
sun-dried tomatoes, let the oil drizzle in too
Top:
mayo or olive oil on bread
as much fresh spinach as you can pile in so it's bulging
Flip the top over the bottom, put it back in the bag the bread came in (or wrap it)
Lay it on a baking sheet, and place another baking sheet on top. Weight the top down with a heavy pot or canned food. I used my big cast iron dutch oven pot.
Place in fridge overnight to blend flavors and press small enough to get your mouth around it!
Slice and serve a crowd! Great for tailgating, taking to picnics, while waiting in line for Shakespeare Free For All tickets (and make everyone else jealous). All the work is done ahead, and is easier than making individual sandwiches. Great leftover until it is gone, which won't be long.
Other fillings: all roasted vegetables like eggplant, zucchini, peppers or traditional turkey and ham. The key is to get the bottom moist with olive oil or pesto, so it presses into the bread, and getting lots of spinach in the top. You need a firm green to stand up to the pressing and waiting a day to eat it. I don't think spring mix or lettuce would work as well without tasting wilty.
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