Mediterranean Pressed Picnic Sandwich

Directions

1. 1
   Slice the loaf of bread in half horizontally, like a sandwich or hamburger bun, and remove the inside crumb from the top and bottom, leaving a 1/4 inch border all around. Save the crumbs for bread crumbs.
2. 2
   Drain the artichokes and sun dried tomatoes, save their oils / marinades, and combine them together. To the marinade, add the balsamic vinegar, lemon juice, dijon, and salt and pepper. Whisk well to incorporate and taste for seasoning - set aside. If the dressing is too strong, add a few teaspoons of olive oil as needed. You can also add some dried basil, oregano or rosemary if you like.
3. 3
   Spread the inside of the TOP of the loaf with the olive tapenade, and lay the prosciutto slices in the BOTTOM, covering thoroughly.
4. 4
   Layer the spinach, artichoke hearts, red pepper, goat cheese, basil leaves, and sun dried tomatoes on the prosciutto in that order. Make sure to cover the sandwich all the way to the edges as evenly as possible with every layer.
5. 5
   Whisk the dressing well and carefully spoon in about 4 Tablespoons over the layers in the bread boule. Save the rest of the dressing for another use.
6. 6
   Place the top with the tapenade back on top of the loaf and press down well to secure the top.
7. 7
   Wrap the loaf securely in wax paper and butcher's twine, and then wrap again securely in aluminum foil. Place in the refrigerator overnight with a heavy cast iron pan or brick on the sandwich to weigh it down.
8. 8
   When ready to serve, simply unwrap the sandwich and cut into wedges with a serrated knife. It will go quickly. Can be unrefrigerated for up to 4 hours as long as it isn't blazing hot, but I normally keep it in the cooler until about 1/2 hour before it's needed.