Pressed Italian Sandwiches

Pressed Italian Sandwich they just happen to be the perfect picnic sandwich, since they’re loaded with meat and cheese, and everything is squeezed into a neat, compact package.You can use any kind of Italian cold cuts and sliced cheeses you like in the recipe.

Ingredients;
•1 ciabatta loaf
•1/4 cup prepared basil pesto
•1/2 pound sliced Italian cold cuts (salami, pepperoni, sopressata, mortadella, capocolla, prosciutto, etc.)
•1/2 pound sliced Provolone cheese
•1 cup fresh spinach, arugula or basil
•Salt and pepper, to taste

Optional toppings:
•Finely chopped olives (black or green)
•Roasted red peppers
•Sun dried tomatoes
•Roasted garlic

Instructions:
1. Slice ciabatta loaf in half horizontally.

2. Spread desired amount of pesto over the bottom half of the bread. Don't over-saturate the bread.

3. Layer the Italian meats over the pesto. Top with the sliced cheese.
4. Layer the spinach or other greens over the cheese.

5. Optional toppings can be added to either the top or the bottom of the sandwich.

6. Sprinkle with salt and pepper, to taste.

7. Place the top half of the loaf over the sandwich fillings.

8. Wrap the sandwich thoroughly with plastic wrap. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a cast iron skillet or six-pack of soda).

9. Let the sandwich sit for at least 6 hours, but preferably over night.

10. Unwrap, cut into 8 pieces and serve.