This stuffed French bread sandwich should be made ahead, weighted down and refrigerated before serving. It can also be served warm. Heat up in an oven or on a grilled, wrapped in foil, until heated thru.
One loaf of French bread, halved lengthwise
1 cup pitted and chopped Greek or Italian black olives
1 9-ounce jar roasted red peppers, drained, patted dry and chopped or
One red or yellow peppers, roasted, peeled and chopped
4 scallions, chopped
1 6-ounce jar of marinated artichoke hearts chopped
10 ounces of thinly sliced smoked ham or turkey
1 bunch of fresh watercress or arugula
10 ounces of thinly sliced Provolone cheese
1 large bunch of fresh parsley
2 cups of loosely packed watercress or arugula
1 garlic clove
2 tablespoons drained capers
Juice of one lemon
½ cup olive oil
Scoop out the soft inside of both sides of the loaf, leaving a shell which is about ½ inch thick. In a bowl, combine the olives, peppers, scallions and artichoke hearts.
Make the dressing. Place the parsley, watercress/arugula, garlic and capers in the bowl of a food processor. Add the lemon juice and pulse. Slowly drizzle the olive oil in through the feed tube with the processor running.
Add ¼ cup of the dressing to the olive mixture. Arrange one half of the arugula or watercress in one of the bread halves. Place half of the cheese, the turkey and the olive mixture. Do same with the other half. Carefully put them together and press gently. Wrap in foil and place on a baking sheet or cutting board. Place a baking pan on top of the sandwich and top with a weight (I use a couple of canned tomato cans!) Refrigerate 30 minutes or overnite.
You can serve the sandwich cold, however if you would like it hot, just place it in a 350 degree oven, still on the sheet pan and wrapped in foil, and heat for 10 to 12 minutes or until heated through. Unwrap, slice and serve.