Pressed Italian
focaccia sandwiches
A MAKE-AHEAD
LUNCH PACKED WITH
PUNCHY FLAVOURS
Makes 6
1 focaccia loaf
1 small jar of olive tapenade
240g cooked chicken breast, sliced
8 slices of Italian salami
150g mixed olives, pitted and halved
200g roasted red peppers from a jar,
roughly chopped
140g sundried tomatoes
2 mozzarella balls, sliced
30g fresh basil, leaves picked
1 Halve the focaccia through
the middle. Spread the top half
generously with the tapenade.
Cover the bottom half with the
chicken slices, then the salami.
In a small bowl, combine the olives,
peppers and sundried tomatoes.
Pile this on top of the meat. Top
with the mozzarella and basil leaves,
and season with freshly ground
black pepper to taste.
2 Sandwich together the two
halves and press together firmly.
Wrap tightly in clingfilm and place
on a baking tray with a heavy weight
on top. Transfer to the fridge and
leave overnight.
3 Unwrap the focaccia and cut into 6.
Wrap each sandwich in greaseproof
paper and tie with string.