This is directly pasted from the email with the recipe that Jennifer sent me. I love this recipe for a picnic lunch!!!
It is based off of a Julia Child's recipe, but I think the method
could be adapted to making any kind of large sandwiches to cut and
serve a big group of people.
For the vinaigrette:
1 shallot, minced
1 anchovy fillet, minced
1 Tbs red wine vinegar
3 Tbs extra-virgin olive oil
Salt and freshly ground pepper
1 round of Focaccia* or other round loaf
Extra-virgin olive oil
About 6 leaves red-leaf lettuce, washed and dried
8 oz fresh mozzarella, in 1/4" thick flat slices
3/4 c black olives, chopped
sliced turkey, salami or other deli meat
2 cookie sheets
Heavy pan or other weighty items for pressing the sandwich
To make the vinaigrette, mix the shallot, anchovy and vinegar in a
small bowl, and gradually whisk in the oil with a fork. Season with
salt and pepper to taste.
Cut the bread horizontally into even top and bottom layers. Turn the
top over, then drizzle olive oil all over the cut sides of both
layers, using 2 or 3 Tbs of oil on each.
Make layers of all the filling ingredients. First, completely cover
the sandwich bottom with 5 or 6 lettuce leaves, then arrange the
slices of mozzarella on top. Scatter the chopped olives and cover with
the tomato slices in a single layer.
Spoon about half the vinaigrette over the tomatoes, then distribute
deli meat evenly. Drizzle the remaining vinaigrette all over the
filling. Finally, replace the top layer of the bread to close the
Wrap the sandwich well with several layers of plastic wrap and place
on a cookie sheet or pizza pan or tray. Lay another tray on top of the
sandwich and center some heavy items to press and flatten the loaf (a
heavy pan and a 5-lb bag of sugar, for example).
Place the weighted sandwich in the refrigerator for at least a couple
of hours or overnight. Before serving, remove the weight, unwrap the
compressed sandwich, and let it come to room temperature. Cut into
serving-size wedges or, as an hors d'oeuvre cut in thin parallel
slices, and again into short, bite-size lengths. 1 large sandwich
makes 8 large wedges or 24-hors-d'oeuvre-size pieces.
*You don't want there to be too much bread, so a high round loaf is
not ideal, the flat of focaccia works best
The original recipe is from Julia Child's show Julia and Jacques:
Cooking at Home on PBS Create. The recipe called for using Brie
instead of mozzarella and distributing anchovy fillets over the
sandwich instead of deli meat, I've also heard of making the sandwich