Step 1

Assemble the sandwich 2-6 hours before serving. Cut loaf of bread horizontally and hollow out the soft bread from both halves, leaving a shell about ¾ inch thick.

Step 2

Drain the artichoke liquid into a small bowl and add the mayonnaise, whisk well to combine. Spread all over both halves of the hollowed bread (you may not use it all).

Step 3

In the bottom half of the bread, begin to layer the tomatoes, artichokes, onions, turkey, salami, cheese and olives. Make sure to start and end with tomatoes with plenty in the middle as well! Everything should mound up pretty tall.

Step 4

Put top half of bread over the mound, and wrap the entire sandwich with plastic wrap, then put it in a large zip top plastic bag.

Step 5

When you’re ready to eat, if the sandwich hasn’t been smashed under other things in your backpack or cooler, place it on a hard surface and sit on it. Do NOT omit this step!

Step 6

Slice into six wedges to serve.