The Compressed Loaf

This solid, self-contained sandwich is perfect for padkos, picnics or a day on the beach – and you make it the night before, ready for an early departure. 1 loaf = about 10 slices • 1 ciabatta* (about 450g)

• 100g sliced Italian salami

• 100g sliced mozzarella**

• 70g sliced provolone (a sweet, sharp or smoked Italian cheese)

• 80g sliced mortadella (an Italian cold cut studded with pistachios)

• 100g sliced Continental (cooked) ham For the relish • 250g (1 punnet) tricolore peppers***

• 425g jar green olives**** (we used queen olives), drained, pitted and finely chopped

• 2T capers, drained and finely chopped

• 3T flat-leaf parsley, finely chopped

• 1T red-wine vinegar

• 3T extra-virgin olive oil To prepare the relish, preheat the grill and place a rack in the middle of the oven. Put the peppers on a foil-lined baking sheet and grill, turning periodically, until the skin is blackened in places. Fold up the foil on the tray to seal the peppers inside. Once they are cool enough to handle, peel, remove the seeds and finely chop. Combine the relish ingredients and mix well. Using a sharp bread knife, cut off the top of the ciabatta, about 2cm down from the top so you have a ‘lid’. Cut inside the edge of the remaining bottom without cutting through the base and pull out the bread inside. We found Woolworths’ in-store bakery ciabatta was the perfect balance of not too hard, not too soft. Woolies has a range of handy pre-sliced cheeses, or get cheese sliced to order at any deli counter. To roast peppers on the braai, see Getaway March 2017, or buy roasted peppers from a deli or in a jar. Once chopped, the peppers should fill a half-cup measure. You can also use a mix of half green, half black olives. When pitted, they should fill a cup measure. Spread half the relish onto the hollowed-out base and up the sides. Arrange even layers of salami, mozzarella, provolone, mortadella and ham. (Alternatively, use the mortadella to separate the two cheeses.) Spread the remaining relish evenly on top and cover with the ‘lid’ – if necessary, pull out a little of the bread inside the lid to accommodate the filling. Press down gently. Wrap tightly in brown or baking paper and tie tightly with string – like a parcel. Place on a wooden board at the bottom of the fridge. Top with two or three heavy boards to weigh it down and leave overnight.

Use this recipe as a blueprint and adjust according to your budget and taste. Aim for 280g deli meat and 170g cheese so, for example, a simple trio of salami, mozzarella and ham could also work.