Serves 6 -8

What’s better than a make-ahead sandwich? This hearty Stuffed Sandwich needs 24 hours in the fridge. Make sure to press firmly and wrap it tightly. Bring to room temperature before serving.

1 cup fresh basil leaves
½ cup pitted kalamata olives
¼ cup drained capers
1 tablespoon chopped garlic
½ cup olive oil
1 round 2-pound loaf French (or sourdough) bread
¾ pound thinly sliced Italian meats ( use salami, mortadella or soppressata or a combination)
¾ pound thinly sliced provolone
1 16- ounce jars roasted red peppers, drained
1 large sweet onion, very thinly sliced
6 plum tomatoes, thinly sliced
In a food processor or blender, finely chop the basil, olives, capers and garlic; add olive oil and mix until well blended. Season with salt and pepper (can be made 1 day ahead)

Cut bread in half horizontally. Remove enough of the soft inside to leave a 1 -inch shell. Spread half the olive mixture on the bottom. Layer with half the meat, cheese, peppers, onions and tomatoes. Repeat with remaining meat, cheese, peppers, onions and tomatoes. Spread the remaining olive mixture over the inside of the top of the bread shell. Press firmly onto filling. Wrap tightly in plastic wrap and refrigerate overnight. To serve, cut into wedges.