1round24 oz. sourdough, French or Italian bread, unsliced
1poundassorted sliced deli meats and cheesesturkey, ham, provolone
Thinly slice figs. Combine with remaining filling ingredients; set aside. Cutting horizontally, remove top third of loaf. Hollow out bottom portion of loaf, leaving a 1-inch shell. Pack filling into bottom of loaf, reserving about 3 tablespoons of liquid. Brush liquid on cut side of top. Layer sliced meats over filling. Replace top of bread loaf. Wrap in airtight plastic bag. Place loaf upside down in refrigerator. Weight with 5-pounds (e.g. bag of sugaand refrigerate for 3 to 12 hours. To serve, turn up-right and cut into wedges.