A crowded picnic basket won't cramp the style of this hearty sandwich, which actually tastes better when pressed, as it enables the vinaigrette to permeate each layer of grilled peppers, cured meats, marinated artichokes, goat cheese, and fresh herbs.
For a sandwich that wonâ€™t get soggy when pressed, use a day-old loaf of bread or toast in a 375-degree oven for 10 minutes until slightly crisp. The soft interior of the bread can be pulsed into breadcrumbs in the food processor and frozen up to 1 month.
This sandwich can be made 1 day in advance; instead of adding the vinaigrette in step 3, add it just before you pack the sandwich, or 1 hour before serving.
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Martha Stewart Member
Rating: 4 stars
I have made this many times, always a favorite, different and filling