Spicy Tuscan Ciabatta

Ingredients

• 1 loaf ciabatta, rectangular shaped about 12 x 6 inches (can substitute a crusty Italian or French loaf, but I do not recommend using sour dough)
• 1/4 lb genoa salami, sliced thin
• 1/4 lb hot sopressata, sliced thin
• 1/4 lb imported prosciutto, sliced paper thin
• 3 tablespoons extra virgin olive oil
• 1/4 lb provolone cheese, sliced
• 4 ounces mixed greens
• 3 ounces roasted red peppers, chopped and well drained
• 2 tablespoons balsamic vinegar

Directions

1. 1

   Slice the ciabatta loaf lengthwise.

2. 2

   Prepare the sandwich by evenly layering the ingredients in this order, from the bottom up: Bottom slice of bread, drizzle of extra virgin olive oil, mixed greens, salami, provolone, roasted red peppers, sopressata, prosciutto, balsamic vinegar, top of loaf.

3. 3

   Be sure each layer goes right to the ends of the bread.

4. 4

   It's even ok if they hang over a bit.

5. 5

   Wrap sandwich tightly in plastic cling wrap with no openings.

6. 6

   Place on counter and press down entire loaf with a heavy cast iron pan or a couple of large books.

7. 7

   Let sit at least 4 hours to let the oil and vinegar mingle with the other layers.

8. 8

   Remove plastic wrap and, using a very sharp bread knife, cut into 2" squares or triangles.

9. 9

   Secure each slice with a toothpick and serve.