First, place the arugula, yellow peppers, and cabbage in separate bowls. Add 1 teaspoon sat and 1/2 teaspoon pepper in each and mix. Let sit for 15 minutes so seasons through the vegetable.
Next, combine all vinaigrette ingredients until looks creamy and then pour evenly into all 3 bowls of veggies.
Also, salt and pepper the tomato and avocado.
Now, cut an 1 inch from the top the bread and hollow out the inside. Next smear olive tapenade all over the inside (see video above).
Next, layer veggies in the bread (tomatoes, cheddar cheese, yellow peppers, avocado, arugula, then top layer of cabbage).
Finally, put top of bread on top. Place heavy pot or can onto of the bread and let sit for 1 hour or overnight in the fridge.
Cut and enjoy!
