Making one sandwich that serves six is the perfect answer to the dog days of summer.
1 454-g ciabatta, or other rustic white loaf
1/3 cup cream cheese
4 tsp basil pesto
200 g sliced roast beef
2 cups torn leaf lettuce
1 cup roasted red peppers, drained and patted dry
1/4 cup crumbled chevre
Cut loaf of bread in half horizontally. Use the point of a knife to score the inside edge of the bread, leaving about a 1-cm border all around. Use your fingers to pull out soft insides of bread (save and use for croutons or fresh bread crumbs later).
Stir cream cheese and pesto together, and spread inside top and bottom of loaf. Make an even layer of roast beef inside bottom half of loaf. Top with lettuce, roasted peppers and chèvre.
Put lid on and wrap the filled loaf tightly with plastic. Place in the refrigerator, and top with a heavy frying pan, or a tray weighted with cans, to compress the sandwich. Leave for 4 hr or overnight to allow flavours to combine. Bring to room temperature and cut into 6 wedges.
Protein 13g, Carbohydrates 28g, Fat 11g, Fibre 2g, Sodium 754mg.
Pat peppers dry with paper towels to keep bread from getting soggy.
Originally published in the Today's Parent August 2014 issue.