Step 1
To make the olive salad, combine all the ingredients in a food processor and pulse until everything is finely chopped but not a paste. Set aside.
Step 2
Cut the bread through the equator and scoop out all of the soft white bread from the top and bottom slices, leaving a thin “lining” of bread and the crust intact. (Those insides can be pulsed in a food processor to make fresh breadcrumbs and reserved for another purpose.)
Step 3
Divide the olive salad in half and spread inside each of the bread casings.
Step 4
Divide the cheese slices in the same way and place them on top of the olive salad, shingling them to cover the base but making sure they don’t extend beyond the crusts; everything must be contained. Imagine that you’re packing an open suitcase made of bread!
Step 5
Place the cold cuts on top of the cheese in one half of your suitcase only; this will be the bottom half of the sandwich. Again, make sure the slices are folded up and shingled so they don’t extend beyond the crust. It will look like a lot, but trust that this is correct. Finally spread the sprouts on top of the cold cuts.
Step 6
Carefully place the top of your sandwich – the one that contains the olive salad and
cheese only – on top of the bottom half, gently secure and wrap the whole thing tightly in aluminium foil at room temperature for at least 30 minutes or up to
2 hours. The cheese slices will hold the olive salad in place like the flaps in a suitcase lid. After 30 minutes, slice into wedges like a pie and serve.
