Italian pressed sandwich with rapini and deli meats

Ingredients:

• 1/4 cup extra-virgin olive oil + extra for drizzling
• 4 cloves garlic, thinly sliced
• 1 bunch (about 600 g) rapini, cut into 1 cm pieces.
• 1/2 cup finely sliced ​​pickled hot cherry peppers, coarsely chopped + 3 tbsp brine from jar
• 1 large loaf of semolina sesame bread (approximately 35 x 10 cm, weighing approximately 280 g)
• 150 g thin slices of provolone
• 110 g thin slices of prosciutto
• 110 g thin slices of salami
• 110 g thin slices of mortadella

Preparation:

1. Pour 1/4 cup olive oil into a large skillet, add thinly sliced ​​garlic, and place over medium heat. When the garlic begins to turn light golden, add the rapini, 3/4 teaspoon salt, and a few grinds of freshly ground black pepper. Stir to coat evenly. Cover the skillet and reduce the heat to low. Simmer until the rapini stems are tender, 6-8 minutes. Remove the lid and increase the heat to medium. Add the cherry pepper brine and cook until the liquid has evaporated, another 3-4 minutes. Transfer to a bowl and let cool completely.
2. Cut the bread in half horizontally and place the two halves cut-side up. Scoop out some of the crumb from both halves (set aside for another use), leaving a 1/2-inch-thick crust. Drizzle both halves with a little olive oil. Arrange half of the rapini on the bottom half. Layer the cherry peppers, provolone, prosciutto, salami, mortadella, and remaining rapini on top.
3. Wrap tightly in parchment, waxed paper, or plastic wrap and tie with twine if necessary. Place a brick or cast-iron skillet on top and refrigerate for at least 3 hours under pressure. Bring the sandwich to room temperature about 45 minutes before serving.
   
   Note
   
   A 2 kg brick works best as a press. Wrap it in foil if desired.