- 400 g round pain de Campagne loaf
- 200 g Italian mozzarella, sliced
- 100 g young leaf spinach
- 140 g jar Italian artichoke antipasto drained of excess oil sliced
- 100 g prosciutto cotto, sliced
- 140 g jar Italian sundried tomato antipasto, drained of excess oil
Slice off the top third of the loaf. Scoop out the inside of the loaf – and some of the bread from the lid – leaving a 2cm edge of bread all around.
Arrange the tomato antipasto inside, then top with the mozzarella, spinach, artichokes and ham. The layers should come to just above the top.
Put the lid back onto the loaf, wrap with foil or cling film, then place an upside-down plate on top, with a weight (such as a tin of beans) on top of that. Leave for a few hours or overnight in the fridge to press the layers together.
Cook’s tip: make this pressed sandwich the night before your day out so that the layers have time to compress. If your day out gets rained off, you can heat this up and enjoy it at home. Simply wrap in foil and place in the oven at 180°C, fan 160°C, gas 4, for 20-25 minutes.