Pressed Salami Sandwich

Ingredients

• 2 round or oval loaves country bread (1 pound each) split and hollowed
• 1 jar (12 ounces) oil-packed roasted red peppers
• 12 ounces salami thinly sliced
• 12 ounces provolone cheese thinly sliced
• 2 bunches arugula (about 6 ounces each), washed well and thick stems removed (about 10 cups)

Instructions

1. 1
   Brush cut sides of halved bread loaves with oil from jar of roasted peppers. Dividing evenly, layer bottom bread halves with roasted peppers, salami, cheese, and arugula; top with remaining bread halves.
2. 2
   Wrap each sandwich tightly with plastic, and press: Lay wrapped sandwiches on a baking sheet. Position another baking sheet on top, and weight with heavy canned goods or a large skillet. Let stand for one hour, pressing down occasionally with hands.
3. 3
   Refrigerate wrapped sandwiches until ready to serve, up to 1 day. To serve, cut into wedges.