Pan Bagné - Bathed Bread by Dave Ferguson

from a Jacques Pepin recipe; the original called for anchovies, which you can add if you are so inclined.
olive oil
fresh basil leaves, chopped
thinly sliced red bell pepper
thinly sliced green bell pep.
thinly sliced cucumber
thinly sliced red onion
thinly sliced tomato
sliced black olives
spicy sprouts
minced garlic
black pepper
pillow loaf sourdough bread
heavy books or plate weights
Slice the pillow loaf in half lengthwise so that you have a top and a bottom. Coat both halves with olive oil and minced garlic. Salt and pepper both halves and set top half aside. Layer, on the bottom half, the rest of the ingredients. Now, put the top half back on and wrap the whole thing very tightly in plastic wrap. Put on a big plate and cover with another big plate. Here comes the fun part. Place the sandwich on a very sturdy shelf in your refrigerator and cover the top plate with heavy books or weight-lifter's plate weights. Keep in refrigerator overnight, turning the sandwich about halfway thru. The juices from the vegetables will permeate the bread, but not make it soggy. Slice into wedges to serve.
Makes 8 to 12 servings.