The Bojon Gourmet

Make the vinaigrette:
1 In the bowl of a food processor, combine the basil, parsley, garlic, vinegar, mustard, salt and pepper. Blend to a coarse paste. With the motor running, slowly add the olive oil and blend until smooth. (You can also make this with a mortar and pestle if you prefer.)
Assemble the sandwich:
1 Lay the bread on a large cutting board. Use a large, sharp, serrated knife to carefully slice it in half, like cutting a cake into layers. Drizzle and spread all of the vinaigrette evenly over the two cut halves of bread.
2 Layer the sandwich components evenly over one half of the bread, sprinkling each layer with a bit of salt and pepper, in this order:mozzarellatomatoesavocadoonionarugula
3 Drizzle a bit of olive oil over the arugula, then top with the other half of the bread.
4 Wrap the sandwich snugly in aluminum foil and place it on a small, rimmed baking sheet to catch any drips. Place it in the refrigerator and set something heavy on top (I use a few cast iron skillets). After an hour or two, flip the sandwich over and continue pressing it for a total of 4 - 24 hours.
Grill the sandwich:
1 If you have a grill or griddle large enough to accommodate the whole sandwich, leave it whole. Otherwise, unwrap it, place it on a large cutting board, and use a large chef's or bread knife to cut it in half crosswise.
2 Coat a wide skillet with a thin layer of olive oil. Place it over a medium flame until the oil shimmers, then add one sandwich half. Top the sandwich with a piece of foil and place something heavy (yet heat-prooon top of it (I use another cast iron skillet). Cook on the first side until the bread is crisp and golden, a minute or two. Flip the sandwich and heat and press it on the second side until golden and crisp, another minute or two.
3 Return the sandwich to the cutting board, cut into pieces, and devour immediately. Repeat with the other sandwich half (or save it in the fridge for up to 2 days to toast when ready to serve).