4 Slices of Italian Ciabatta Bread or any Crusty Bread Genoa Salami Slices Prosciutto Slices Provolone Cheese Slices Mozzarella Cheese Slices Artichoke Hearts in Oil Roasted Red Peppers in Oil Hot Porcini Peppers in Oil ( Optional ) Pitted Black Oil Cured Olives ( Optional) Garden Tomato Slices
Pesto Ingredients ( Optional ) If skipping pesto, start recipe at step2
1 Cup of Fresh Basil Leaves 6 Garlic Cloves 2 oz of Sun-Dried Tomatoes 1 Tsp of Pinole Nuts 3 Tbl of Freshly Grated Pecorino-Romano Cheese ½ Cup Extra Virgin Olive Oil
Step1 Mix the basil, sun dried tomatoes, garlic, cheese and pine nuts in a food processor or blender. With the machine running, slowly add the olive oil. Season to taste with salt and pepper and blend into a paste. Store leftover pesto in a plastic container in the fridge for up to 2 weeks.
Step2 Slice Ciabatta bread (or any thick crusted bread) into ¾ of an inch thick slices, and smear some of the pesto spread on one side of each slice, this will be the inside of the sandwich.
Step3 Staring with the provolone cheese, layer as much of the ingredients you wish (the thicker the better because it will be pressed down and compressed) on top ending with some more provolone slices before putting the other bread slice on top. I like to put the mozzarella cheese in the center for a good melt.
Step4 Brush a little virgin olive oil on each side of the outside of the sandwich and in a Panini press (sandwich press or contact grill) or on a medium hot grill or electric griddle with a weight on top ( a fry pan will do or a bacon press ). Grill on both sides until it is toasted and all the cheese has melted.