Olive and Jarlsberg Sandwich
Adapted from Gourmet Magazine
Serves 4 (very hungry) – 6 (slightly less hungry)

You could substitute a different kind of cheese here (I would use something mild as the other flavors are very assertive.) You can also swap out some of the parlsey with a different herb – basil would be delicious. If you eat fish, I would imagine that a drained can or two of tuna would great great mixed in with the olive mixture.

an 8 inch round loaf of peasant bread
1/2 cup drained pimento-stuffed green olives, chopped fine
1/2 cup drained Kalamata olives, pitted and chopped fine
2 1/2 cups grated Jarlsberg cheese (about 6 oz.)
6 oz. jar marinated artichoke hearts, drained and chopped fine
1 cup drained bottled roasted red peppers, chopped fine
2 cups packed fresh parsley leaves, minced
1 tbsp. drained capers, chopped fine
olive oil
Hummus
4 hard boiled eggs, thinly sliced

Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving a 1 1/2 inch thick shell. In a bowl, stir together the olives, cheese, artichoke hearts, peppers, parsley, and capers. Stir in just enough olive oil to moisten it, not make it greasy. Add salt and pepper as needed to taste, keeping in mind that the olives and capers are very salty.

Spread a thin layer of hummus (or more if you love hummus) all over the inside of the bowl and lid. Spoon half the olive mixture into the bread shell and top with a layer of hard-boiled eggs. Spoon in the remaining mixture and top with the remaining eggs.

Put the lid on the bread bowl and press down to compact. Wrap tightly in plastic wrap and then foil. If you want, you can place a heavy pot on top to compact it even further. Chill it for at least one hour and up to 24. Cut with a serrated knife.