Pressed Italian Sandwiches

Ingredients

1 loaf ciabatta bred
1/2 pound sliced deli ham
1/2 pound sliced provolone
1 15 ounce jar roasted whole red peppers – drained and patted dry…as dry as you can get them
2 cups spinach leaves – stems removed
1/4 pound sliced salami
1/3 cup Pesto if your pesto is particularly oily, scoop out the driest part leaving the majority of the oil to make sure your bread doesnt get mushy
3 tablespoons good olive oil,
Salt and pepper

Directions

Slice bread horizontally.

Spread pesto on one half of the bread and olive oil on the other. Salt and pepper over olive oil side.

Layer your ingredients. Ham, peppers, provolone , spinach, salami.

Add the top of the bread on and wrap tightly in plastic wrap several times.

Place the wrapped sandwich on a cookie sheet. Add a large baking dish and some weight on top. Bricks, a cast iron pan, hand weights or kettle ball are a few suggestions!

Store in refrigerator overnight or at least 2 hours. Remove plastic, slice and serve!

Garnish with toothpicks and olives if desired.