Ingredients
- 1 loaf ciabbata bread
- 1/2 pound mortadella
- 1/2 pound prosciutto
- 1/2 pound tomatoes
- 1/2 pound cucumber
- 1 can roasted red peppers
- 1/2 cup basil
- 1/2 pound pecorino cheese
- 1/4 pound arugula
- 1 loaf ciabbata bread
- 1/2 pound mortadella
- 1/2 pound prosciutto
- 1/2 pound tomatoes
- 1/2 pound cucumber
- 1 can roasted red peppers
- 1/2 cup basil
- 1/2 pound pecorino cheese
- 1/4 pound arugula
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup salt and pepper
Preparation
Baking Directions:
VINAIGRETTEWhisk all ingredients together in a bowl, set aside in the refrigerator covered with plastic wrap.
SANDWICHTo begin — wrap a brick in tin foil.
Slice ciabbatta loaf in half across middle.
Squirt with vinaigrette on both sides (if you do not have a squirt bottle, you can spoon or brush the vinaigrette on the bread) — layer one side of the bread with meats and cheese then roasted red peppers, basil leaves, cucumber, tomato and arugula — place top of bread to form sandwich.
Wrap the entire sandwich in wax paper.
Place on a cutting board (or firm surface) put the tin foil wrapped brick on top of the sandwich to flatten.
Put in the refrigerator with the brick on it for a minimum of 3 hours.
For best results let the sandwich squish overnight.
