Muffuletta. Hur hur. Muffuletta is a round loaf, the lid sliced off, innards removed and layered with ingredients. The whole thing is then squished overnight, so that it's nice and compact to slice into. It's the perfect picnic lunch, as it's easily transported, and leaved nothing behind.
It's traditionally from Sicily apparently, though they also use sesame bread, and other such things such as olive salad to season it. I used a combination of cured meats, cheese, herbs and grilled vegetables. The key, really, is to make sure everything is good and dry before you start layering up, otherwise you're going to get a really soggy bread.
You need a round loaf, with crisp outsides and soft innards. Slice that lid off, and pull out the insides. You can reserve and blitz that for breadcrumbs.
Smear the inside with pesto, and then layer with sliced cured meat. I used chorizo and salami, you could use ham, serrano ham, etc.
Add some grilled red peppers; I used the jarred version you can buy in supermarkets. BLOT WITH KITCHEN PAPER FIRST. No sogginess. Add some basil, perhaps.
Carry on with grilled aubergines, sliced mozzarella, sliced salami, perhaps pickled mushrooms or artichokes, until you get to the top. All blotted first. Make sure you can get the lid on.
Wrap it tightly in cling film, then in foil, and weigh it down with something heavy, placed on a plate to even out the weight. Leave somewhere cool (but not the fridge) overnight.
Slice to serve. This is quite a sandwich; it'll serve 6 easily as a snack / with other bits, but that really depends on the size of your bread. For ease, I sliced it up pre-park outing, wrapped them all in cling film, put it back together again, and re-wrapped in the foil. I didn't want to wander around Victoria Park with a bread knife. You might be a bigger risk taker than me, though. (DON'T).