This is my version of this utterly delectable pressed sandwich. You can layer it with as many of your favourite fillings as you desire!

Serves 10-12

Ingredients

Loaf of fresh bread, focaccia or ciabatta, (25cm approx.) sliced horizontally in half

70g mayonnaise (or enough to generously cover 1 side of bread)

Extra virgin olive oil

Red wine vinegar

180-200g tinned tuna

1 red onion, finely diced

300g tomatoes, sliced thinly

50g (handful) fresh basil leaves

100g pitted olives

150g cheese, cheddar or mozzarella, sliced

100g rocket or lettuce leaves

Sea salt flakes

Cracked pepper

Method

Begin making this mammoth sandwich by separating the two halves.

On the bottom half spread generously with mayonnaise.

On the top half, drizzle over enough olive oil to moisten the cut surface, sprinkle over about 2 Tbsp red wine vinegar. Set aside.

Prepare the fillings: Mix the tuna with the diced red onion, 1 tsp red wine vinegar, cracked pepper and a little more olive oil, stir to combine.

Ensure you have all the fillings prepared and ready to go for assembling the Muffuletta.

I like to either prepare this sandwich on a suitable board which I can wrap later on or I lay long strips of plastic wrap underneath, so later I can wrap the sandwich easily– whichever works.

Spread the tuna mixture over the mayonnaise layer on the base.

Now add the olives, rocket or lettuce leaves, cheese, tomatoes and basil leaves. Sprinkle with a little salt and cracked pepper.

Place on the top and press firmly down with a heavy weight (I used a frypan and weights). This step is vital to this sandwich as all the layers of fillings press together firmly making it possible to eat and all the juices drizzle into the bread. Press the sandwich for at least 30 minutes.

After 30 minutes, remove weights and wrap tightly in plastic wrap.

The Muffuletta is now ready to go. Keep tightly wrapped until needed.