Pressed sandwich

1 large loaf good-quality, sturdy, crusty bread, such as ciabatta or French loaf;
1⁄4 cup olive tapenade;
3 roasted red, yellow, or orange bell peppers, cut into wide strips;
4 ounces soft, fresh goat cheese (chèvre);
6 tablespoons Balsamic Vinaigrette or bottled Italian dressing, divided;
8 ounces marinated artichoke hearts, drained;
6 ounces thinly sliced ham;
4 ounces thinly sliced peppered salami;
1 large handful of leafy greens, such as baby spinach or arugula;
8 large basil leaves, shredded.

Halve the bread horizontally and hollow out the soft bread from the top and bottom, leaving a 1⁄2-inch-thick shell of crust. (Discard the crumbs or reserve for another use.)
Spread the tapenade in the bottom shell and cover with the roasted red pepper strips. Crumble the goat cheese over the peppers and drizzle with 3 tablespoons of the vinaigrette. Arrange the artichoke hearts, ham, and salami over the goat cheese. Toss the greens and basil with the remaining 3 tablespoons of vinaigrette in a small bowl and then add them to the sandwich.
Close the sandwich with the top bread shell, tucking in the fillings so they are enclosed. Wrap the sandwich tightly in plastic wrap and put in a shallow baking pan. Set something heavy (such as large soup cans, a cast-iron skillet, or full wine bottles) on top of the sandwich and chill for at least 1 hour and up to 6 hours. The weighting and pressing compacts all of the ingredients and melds the flavors. To serve, cut the sandwich into manageable slices.