Compressed Italian Sandwich

 

1 Ciabatta loaf

3 T. Pesto Sauce

1/4 pound Turkey, sliced thin

1/4 pound Ham, sliced thin

1/4 pound Pepperoni, sliced thin

1/4 pound Provolone, Swiss or Havarti

1/2 C. Pepperoncini, Deli-sliced

3 Roasted red peppers, (or One 8-oz. Jar)

1 C. Fresh basil leaves

 

Slice the Ciabatta in half lengthwise. If your Ciabatta is thick, remove some of the bread from the center. Layer sliced deli meats and cheese followed by the pepperoncini and roasted peppers. Top with the basil leaves. Cover with top layer of Ciabatta. Place the entire loaf on a small cutting board and wrap with plastic wrap around the loaf and cutting board. Place two foil wrapped bricks or a cast iron pan on top of the wrapped loaf. This will weight down the sandwich and compress the ingredients together. Refrigerate at least 3 hours or overnight. Remove from the refrigerator. Cut away the plastic wrap and cut into individual sandwiches. (If the sandwich is going to be wrapped up longer than 24 hours, I add the basil right before I slice it, as it has a tendency to wilt.)