Italian Pressed Sandwich

Place bread halves on a work surface cut sides up. Tear bread from top half, leaving about a 1/2-inch shell. Brush cut side of top half with olive oil and tapenade and drizzle with vinegar. Layer the rest of the ingredients. Wrap entire loaf with plastic food wrap, pressing down. Place in refrigerator; weigh it down with glass baking dish or book or brick. Refrigerate at least 2 hours but no longer than 12 hours. When ready to serve, unwrap. Cut crosswise into 6 slices.