My version is based on about 20 different variations, and is different every time I make it, too. I use assorted combinations of the following:
1 baguette or ciabatta
Newman’s Own Olive Oil & Vinegar dressing
thinly sliced tomato
thinly sliced cucumber
thinly sliced red onion
pitted Calamata olives
sliced provolone, crumbled feta or smoked gouda cheese
sliced hard-boiled egg
sliced roasted bell pepper
quartered artichoke hearts
fresh basil &/or oregano leaves
hard salami &/or sliced smoked turkey (optional)
anchovies or tuna (optional)
Slice loaf of bread in half, lengthwise, scooping out some of the bread, if desired. Drizzle dressing on both sides of bread. Layer ingredients on the bottom half of bread, cover with the top half. Wrap sandwich in foil or plastic wrap. Place on a baking tray and weigh the sandwich down with something heavy. Refrigerate a few hours before eating.
Slice and serve.