Overnight Brick Sandwich

Submitted by HBeachlady

1 large focaccia (about a 1-pound loaf)
4-ounce log goat cheese
5 tablespoons tapenade
15-ounce jar roasted red peppers, drained and patted dry
4 ounces sliced prosciutto
5 canned artichoke hearts, drained and thinly sliced
8 slices provolone cheese
8 oil-packed sun-dried tomatoes, drained and patted dry
8 ounces sliced salami
8 large fresh basil leaves

Slice the focaccia lengthwise through the center to split the loaf into halves. Pull out most of the soft insides of both halves of the focaccia and discard or reserve for another use.
         
Spread half of the goat cheese over the insides of both focaccia halves, then top that with a thin spread of tapenade. Arrange the red peppers on top of the tapenade on one half of the bread. Top the peppers with the prosciutto, then the artichoke hearts, half of the provolone cheese, the sun-dried tomatoes, salami, basil, then the remaining cheese.
         
Top the sandwich with the other half of the bread, then wrap it tightly in plastic wrap. Set the sandwich on a large platter or plate, then carefully set 1 or 2 bricks (as many as will fit) on top. Refrigerate for at least 2 hours, preferably overnight.    
    
When ready to serve, unwrap the sandwich and cut crosswise into slices.