Best Pressed Italian Sandwich Loaf

On one half of the ciabatta loaf, spread the three tablespoons of pesto. The pesto may either be prepared or homemade.

Mix together the sun dried tomato paste and mayo, and spread on the other half of the loaf.

On the bottom piece of ciabatta, place the slices of gruyere cheese, followed by salami, prosciutto and soppresata. Next, place the roasted red peppers and pepperoncini, followed by the basil (if desired) and the provolone. Cover with the top of the ciabatta.

Place the entire loaf on a cutting board or baking sheet and wrap very tightly with plastic wrap. 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. This is what makes it a “pressed” sandwich and it will be easy to devour without the fillings falling out. Refrigerate for 3 hours to overnight.

Before you are ready to eat this beautiful creation: remove the plastic wrap and cut into individual sandwiches. These are perfect for picnics or to take along on a road trip or just make them because you’re hungry and you’re craving a hearty sandwich that will leave you full and satisfied!

Enjoy this sandwich with a light green salad and a hearty slice of watermelon!