Cold Pressed Italian Sandwich

• 2 Focaccia Rosemary bread
• 1/2 cup black or green olive tapenade
• 2 tbs  balsamic vinegar   #07271
• 2 tbs  extra-virgin olive oil   #13736
• 1/4 lb  thinly sliced Genoa salami
• 1/4 lb  thinly sliced spicy Italian cold cuts, such as coppa, capocolla, or hot salami
• 3 oz thinly sliced ham prosciutto   #29260
• 8  ounces  fresh mozzarella, sliced   #20767
• 1  roasted red bell pepper, chopped
• 6  leaves fresh basil, torn into bite-size pieces
• Freshly ground black pepper   #14031

• Cut focaccia in half lengthwise. Spread bottom half with tapenade.
• Drizzle cut side of top half with vinegar and oil.
• Arrange salami on top of tapenade, followed by cold cuts, prosciutto, mozzarella, red pepper, and basil.
• Sprinkle with pepper to taste and place top half of loaf on filling.
• Wrap sandwich thoroughly with plastic wrap.
• Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a large pot or six-pack of soda).
• Let sit 30 minutes to 2 hours. Unwrap, cut and serve.

**Can be made ahead for a quick lunch
**Leave whole and sell by weight!