Spicy Tuscan Ciabatta

Recipe by Kozmic Blues
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READY IN: 4hrs 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 14
    lb genoa salami, sliced thin
  • 14
    lb hot sopressata, sliced thin
  • 14
    lb imported prosciutto, sliced paper thin
  • 14
    lb provolone cheese, sliced
  • 4
    ounces mixed greens
  • 3
    ounces roasted red peppers, chopped and well drained
  • 2
    tablespoons balsamic vinegar
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DIRECTIONS

  • Slice the ciabatta loaf lengthwise.
  • 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.
  • Be sure each layer goes right to the ends of the bread.
  • It's even ok if they hang over a bit.
  • Wrap sandwich tightly in plastic cling wrap with no openings.
  • Place on counter and press down entire loaf with a heavy cast iron pan or a couple of large books.
  • Let sit at least 4 hours to let the oil and vinegar mingle with the other layers.
  • Remove plastic wrap and, using a very sharp bread knife, cut into 2" squares or triangles.
  • Secure each slice with a toothpick and serve.
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