Brick Compressed Sandwich

• 1 Ciabatta loaf
• 3 tablespoons Pesto Sauce
• 1/4 pound Turkey, sliced thin
• 1/4 pound Ham, sliced thin
• 1/4 pound Sandwich Pepperoni, sliced thin
• 1/4 pound Provolone, Swiss or Havarti
• 1/2 cup Peperoncini, Deli-sliced
• 3 Roasted red peppers, (or 1 8-oz jar)
• 1 cup Fresh basil leaves

1. Slice the Ciabatta in half length wise. If your Ciabatta is thick , remove some of the bread from the center. Not all of the bread, just some.
2. layer sliced deli meats and cheese followed by the peperoncini and roasted peppers. Top with the basil leaves. Cover with top layer of ciabatta.
3. Place the entire loaf on a small cutting board and wrap with plastic wrap around the loaf and cutting board. Place two bricks or a cast iron pan on top of the wrapped loaf. This will weight down the sandwich and compress the ingredients together.
4. Refrigerate at least 3 hours or overnight. Remove from the refrigerator. Cut way the plastic wrap and cut into individual sandwiches.
5. If the sandwich is going to be wrapped up longer than 24 hours, I will add the basil right before I slice it. It has a tendency to wilt.

loaf, pesto sauce, turkey, ham, pepperoni, provolone, red peppers, fresh basil

Taken from food52.com/recipes/22452-brick-compressed-sandwich (may not work)