baked sandwich

We had this earlier this week.  I'd originally called it mufuletta-style sandwich, but I've realized it's not really.  It was inspired by a muffuletta-style sandwich recipe I read in a magazine and then another in Jamie's (Oliver) America cookbook.  But with my family's preferences and what's available to me here in Stavanger I can't call it that anymore.

This is a recipe that my whole family likes a lot.  So much that I served it at my daughter's third birthday party.  She's not a picky kid.  But I also made another one that was divided with ham and cheese and tomatoes and cheese.

baked sandwich
1 - 2 cups packed baby spinach, depending on how much green you fancy
1 cup sweet pickles
1/2 cup green olives
3 tomatoes, sliced
8 slices of cheese (I use Norwegian cheese, milder than Swiss)
24 slices of deli meat (3 kinds -- salami, ham, turkey, or whatever)
focaccia bread or 8 slices of bread
mayonaise
mustard

Put spinach, garlic pickles, and olives in a food processor with chopping blade and chop very finely.

Cut focaccia bread in half and lay out on a cutting board.  Spread mustard on the bottom of the bread.  Spread spinach mixture on bread.  Layer meat, cheese, and tomatoes -- add more or less meat, cheese, and tomatoes according to your preferences.  Spread mayo on top piece of bread.  Wrap sandwich in aluminum foil.

Can be made with 8 slices of sliced bread, but I prefer the focaccia.

Bake at 350° F for 25 minutes or until cheese is melted.