Mediterranean Pressed Sandwich

• For the Sandwich
• 1 ciabatta loaf
• 8-10 sundried tomatoes
• 2 balls of mozzarella
• 6-8 slices of prosciutto
• For the Pesto
• 1 handful of basil leaves
• 1 handful of pine nuts
• 1 handful of grated parmesan cheese
• 1 clove of garlic
• Olive oil
• Salt and Pepper
• (or use a jar of pesto)

1. Make the pesto by putting the basil, pine nuts (toast them first in the oven if you have time) and cheese in a processor. Grate in the garlic, then blend, adding olive oil through the hole in the top to make a thick paste. Season well
2. Slice the ciabatta lengthwise, spread both cut sides with the pesto, then build up the filling in layers, ham then cheese slices, then sundried tomatoes, more cheese slices etc, seasoning each layer
3. Sandwich the bread together again, wrap tightly in plastic wrap and put in the fridge with cans on top of it to weight it down (it might balance better to put a baking tray on top, then the cans on the tray). Refrigerate overnight.
4. Slice cross-ways into sandwiches

sandwich, loaf, tomatoes, mozzarella, handful of basil leaves, handful of pine nuts, handful, clove of garlic, olive oil, salt

Taken from food52.com/recipes/12710-mediterranean-pressed-sandwich (may not work)