Sweet Coppa and Pepper Panini

• One 1-pound ciabatta loaf or 4 large ciabatta rolls or eight 1/2-inch-thick slices of sourdough bread
• 24 thin slices of coppa or soppressata (about 6 ounces)
• 4 pickled hot cherry peppersstemmed, seeded and thinly sliced
• 32 small arugula leaves
• 8 teaspoons extra-virgin olive oil, plus more for drizzling
• Balsamic vinegar, for drizzling
• Salt and freshly ground pepper

1. Cut the ciabatta crosswise into 4 even pieces.
2. Cut off a very thin layer from the top and bottom crusts.
3. Halve each ciabatta horizontally; arrange 6 coppa slices on the bottom half of each sandwich, then top with 1 sliced cherry pepper and the arugula.
4. Drizzle a little oil and vinegar over the arugula and season with salt and pepper.
5. Close the sandwiches.
6. Heat 4 teaspoons of olive oil in each of 2 large cast-iron skillets.
7. Add 2 of the sandwiches to each skillet and weight them down with a smaller cast-iron skillet or other heavy pan.
8. Cook over moderately high heat until browned and crisp, 2 minutes per side.
9. Cut the panini in half and serve hot.

ciabatta rolls, thin, arugula, extravirgin olive oil, vinegar, salt

Taken from www.foodandwine.com/recipes/sweet-coppa-and-pepper-panini (may not work)