1 loaf good-quality sturdy Italian bread, such as ciabatta
4 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 tablespoon Balsamic or red wine vinegar
1 small garlic clove, minced
Salt and freshly ground black pepper to taste
1/2 cup black olive paste (tapenade)
3 roasted red or yellow bell peppers, cut into strips
4 ounces soft goat cheese or vegetable cream cheese
6 ounces marinated artichoke hearts, drained
4 ounces thinly sliced ham
2 ounces thinly sliced pepperoni
2 ounces thinly sliced salami
2 cups loosely packed arugula or baby spinach

1. Halve the bread lengthwise and hollow out the soft bread from the top and bottom, leaving a 1/2-inch shell of crust. (You can use the crumbs in another recipe.)
2. Make vinaigrette by whisking together the olive oil, Dijon, vinegar, garlic, salt and pepper; set aside.
3. Spread the olive paste on the bottom crust and cover with the pepper strips.
4. Crumble the goat cheese on top of peppers.
5. Arrange the artichokes over the goat cheese.
6. Drizzle half of the vinaigrette on top.
7. Arrange the meats over the artichokes.
8. Drizzle with the remaining vinaigrette.
9. Scatter the arugula over the meats.
10. Fit the top crust over it all.
11. Wrap the sandwich tightly in plastic wrap, then in foil or parchment. Put it in a shallow baking pan and set something heavy (such as a couple of bricks, large soup cans or a cast-iron skillet) on top of the sandwich and chill it for at least two hours and up to overnight. The weight compacts the ingredients and melds the flavors.
12. Return to room temperature before serving. To serve, cut the sandwich into slices.

Makes 4 to 6 servings.