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1
On one half of the ciabatta loaf, spread the three tablespoons of pesto.
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2
The pesto may either be prepared or homemade.
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3
Mix together the sun dried tomato paste and mayo, and spread on the other half of the loaf.
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4
On the bottom piece of ciabatta, place the slices of gruyere cheese, followed by salami, prosciutto and soppresata.
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5
Next, place the roasted red peppers and pepperoncini, followed by the basil (if desired) and the provolone.
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6
Cover with the top of the ciabatta.
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7
Place the entire loaf on a cutting board or baking sheet and wrap very tightly with plastic wrap.
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8
Press the sandwich firmly together, and place a heavy object on top of it, such as a cast-iron skillet or bricks wrapped in tin foil or in plastic bags.
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9
This is what makes it a pressed sandwich and it will be easy to devour without the fillings falling out.
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10
Refrigerate for 3 hours to overnight.
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11
Before you are ready to eat this beautiful creation: remove the plastic wrap and cut into individual sandwiches.
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12
These are perfect for picnics or to take along on a road trip or just make them because youre hungry and youre craving a hearty sandwich that will leave you full and satisfied!
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13
Enjoy this sandwich with a light green salad and a hearty slice of watermelon!
