Cut a lid off the top of the loaf and hollow out the bread leaving a crust of about 1 inch all the way round. Rub the cut surface of the bread and lid with the garlic, then drizzle with olive oil. Spread the tapenade on the bottom of the loaf then layer up all the ingredients in the order shown. Season generously with salt and black pepper between each layer. Pour on the vinegar between the rocket leaves and spinach leaves. Replace the lid and wrap the loaf in cling film. Place in the refrigerator and leave pressed under a heavy weight overnight. Serve the sandwich in wedges with a warm potato salad.
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|Serving Size: 1 Serving (1080g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 271 (43%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0mg||0 %|
|Sodium 4004.9mg||138 %|
|Potassium 5235.6mg||138 %|
|Total Carbohydrate 89.3g||26 %|
|Dietary Fiber 22.7g||91 %|
|Sugars, other 66.6g|
|Protein 23.1g||33 %|
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Calories per serving: 635
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