This feast of a sandwich feeds a crowd and makes a wonderful centrepiece for a picnic.
Using a bread knife cut the top third off the loaf. Scoop out the soft bread from the base, leaving a 1-2 cm (½-1in) layer around the crust. Do the same with the bread ‘lid’.
Drizzle inside the base and lid with the olive oil and sprinkle over the vinegar. Slice the mozzarella and pat dry with kitchen paper. Layer the Parma ham into the bread base, then add a layer of mozzarella and follow with the Parma ham, sliced tomatoes, olives, basil leaves and the salami.
Put the lid on the loaf and wrap the whole thing very tightly in several layers of clingfilm. Transfer to a large plate and place another plate on top. Weigh the top plate down with 3-4 full jars or cans.
Set aside in the fridge or a cool place for at least 2 hours then take to the picnic and eat within another 2 hours. Cut into thick slices to serve.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.