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Annie Starke's Italian Sandwich Loaf

Italian Sandwich Loaf

byAnnie Starke
Total 20 mins, includes cooling time
Active 30 mins
Makes 8 servings
TIP: If packing the sandwiches for a picnic, wrap them in parchment paper and place in sandwich bags, or wrap in parchment and tie with twine.
  • 1 small red onion, thinly sliced into rounds
  • 1 loaf miche or French-style sourdough bread
  • 3 tablespoons mayonnaise
  • 3 tablespoons yellow mustard
  • 3 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon flaky sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup assorted pickled peppers, such as banana peppers and peppadew, chopped
  • 1 pound assorted sliced cured meats, such as mortadella, Coppa and prosciutto
  • 1 fresh burrata ball
  • 10 to 12 fresh basil leaves
  • 1 small head iceberg lettuce, shredded
    1. Soak the onions in a bowl of cold water for about 10 minutes.
    2. Meanwhile, slice the loaf of bread in half lengthwise and remove some of the soft interior from the domed top half of the bread; this will help with piling the toppings into the sandwich. Spread the mayonnaise on one loaf half and the mustard on the other.
    3. Drain the onions, then add them to a small bowl. Add the vinegar, oregano, sea salt, and pepper and stir to combine. On the mustard half, spread the red onion in an even layer and sprinkle the chopped pickled peppers over them.
    4. On the mayonnaise half, layer the sliced meats. Break apart the burrata ball and layer it evenly over the meat, then top with whole basil leaves and a handful of shredded iceberg lettuce.
    5. Put the two halves of the sandwich together and place a heavy cast-iron skillet or heavy book on top of the sandwich for a few minutes.
    6. When ready to serve, cut the loaf into 8 segments and enjoy (see Cook’s Note).