1/4 cup extra virgin olive oil
3 tablespoon balsamic vinegar
1 1/2 teaspoons Dijon mustard
1/8 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1/4 cup prepared basil pesto
1 ciabatta loaf sliced in half horizontally
1/4 pound sliced provolone cheese
1/2 pound salami
1/2 pound hot cappicola ham or regular ham
1/4 pound pepperoni
1 pound fresh mozzarella cut into 1/4 inch slices
1/2 cup sliced roasted red peppers
In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper until combined and set aside. Using a pastry brush, coat the cut side of the top half of bread with the pesto. Then coat the cut side of the bottom half of bread with the vinaigrette. Layer the provolone cheese on the bottom half of the bread and top the provolone with the salami. Then arrange the cappicola over the salami. Layer the mozzarella on the cappicola and then top with the pepperoni. Arrange the roasted red peppers over the pepperoni and top with the remaining bread. Wrap the sandwich tightly in plastic wrap and place a weighted object (I used a 12-pack of White Claw haha). Store in the fridge overnight and when ready to serve, unwrap the sandwich and slice into 10 pieces.
