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Author Notes: In my family, we call this "The Sandwich", and it's because it's basically perfect. We have been making it for years and years, usually to take along for picnics or any kind of long traveling. They travel beautifully and they only get better with time (up to a point, of course!). Just wrap it up in foil and toss it in your bag! —someonewhobakes
Serves 2 foot-long sandwiches
- 1 24-inch baguette
- 2-3 ounces chevre
- 3 ounces salami
- 3 ounces provolone
- 1 roasted red pepper, sliced
- 3-4 artichoke hearts, quartered
- 2-3 sun-dried tomatoes, julienned
- 2-3 tablespoons black or green olive tapenade
- 2-3 pepperoncini, sliced
- 2 cups arugula
- Slice the baguette horizontally and pull out some of the bread from inside each half and discard (or save for breadcrumbs!). Spread chevre on the bottom half of bread. Arrange meats and cheeses on top of that.
- Top with red peppers, artichoke hearts, sun-dried tomatoes, and pepperoncinis. Top with arugula, piled up to keep it in place. Smear top half of bread with tapenade and place on top of arugula, catching any stuff that fell out and stuffing it back in. Slice the whole thing in half with a serrated knife. Wrap tightly with plastic wrap and again with foil, then refrigerate until needed, preferably 24-36 hours to allow flavors to meld.
- This recipe was entered in the contest for Your Best Brown Bag Lunch
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