1. Cut ciabatta in half horizontally. Spread
bottom half with tapenade. Drizzle cut side of top
half with vinegar and oil.
2. Arrange salami on top of tapenade, followed by
the prosciutto, cold cuts, mozzarella, red pepper,
and basil. Sprinkle with pepper to taste and place
top half of loaf on filling.
3. Wrap sandwich thoroughly with plastic wrap or
foil. 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 large pot or six-
pack of soda). Let sit 30 minutes to 2 hours.
Unwrap, cut into eighths, and serve.
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