Make-Ahead Dagwood Sandwiches

 

2

loaves herb-flavored or cheese-flavored bread, such as Focaccia, ciabatta or Asiago cheese bread (1 lb each, about 1 inch thick)

1

container (6.5 oz) garlic-and-herbs spreadable cheese

1

lb thinly sliced smoked turkey

8

oz sliced provolone cheese

8

oz thinly sliced salami

1/4

cup loosely packed fresh basil leaves

8

slices bacon, cooked

1

sweet onion, thinly sliced, separated into rings

3

small plum (Roma) tomatoes, sliced

4

cups lightly packed torn arugula

1/2

cup basil pesto

• 1 With long serrated knife, cut bread in half horizontally. Spread cut side of each bread bottom with half of the spreadable cheese. Overlapping slices, arrange remaining ingredients except pesto in order listed over each bread bottom. Spread cut side of each bread top with half of the pesto, and place over arugula.
• 2 Place each whole loaf in large food-storage plastic bag; seal and refrigerate topped with cast-iron skillet or other heavy weight up to 24 hours.
• 3 When ready to serve, cut each loaf into 6 equal sandwiches. Secure sandwiches with toothpicks or small skewers.