Panini-Style Muffaletta

• 1 loaf (12 Oz) Take And Bake Ciabatta Bread
• 13 cups Roasted Red Pepper Pesto
• 8 slices Havarti, Swiss Or Provolone Cheese
• 1/4 pounds Deli Ham, Sliced Very Thin
• 1/4 pounds Deli Olive Loaf, Sliced Very Thin (or Substitute Mortadella)
• Pickled Pepper Rings To Taste

1. Put your baking stone on the center rack of your oven, and your cast iron griddle on a lower rack.
2. Note: If you dont have a cast iron griddle, a large cast iron skillet will work nicely.
3. Preheat the oven to 400 degrees F.
4. Split the loaf of bread in half horizontally and press down on the internal bread of each half to compress it.
5. Spread half of the pesto evenly on each half of the bread.
6. Cover each half of the bread completely and evenly with the cheese.
7. Arrange the ham evenly on one half of the bread, and the olive loaf on the other.
8. Distribute the pepper rings evenly on one half.
9. Carefully close the sandwich.
10. Put the sandwich in the center of the baking stone.
11. Very carefully center the griddle on top of the sandwich.
12. Note: Its important that it be centered so that it doesnt slide off in one direction as the sandwich cooks.
13. This happened to me.
14. Bake the sandwich in the preheated oven for 15 minutes, or until the edges of the bread are golden brown and starting to crisp.
15. Remove the sandwich to a cutting board.
16. Slice and enjoy!

bread, red pepper, deli ham, olive loaf, pepper

Taken from tastykitchen.com/recipes/main-courses/panini-style-muffaletta/ (may not work)