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Ingredients
- 1 loaf ciabatta bread halved lengthwise
- 1/2 cup basil pesto
- zest of 1 lemon
- ¼ lb hot capicola
- ¼ lb prosciutto
- 1 cup marinated artichokes drained and quartered
- 1 roasted red pepper sliced
- 1/2 cup oil packed sun-dried tomatoes oil drained and chopped
- 8 ounces fresh mozzarella sliced
- ¼ lb provolone sliced
- 1 cup baby arugula
Instructions
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lay the bread cut side up on a clean work surface.
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working with the top piece of the loaf, pull out some of the insides to create a space for the filling.
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mix lemon zest into pesto
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spread both cut sides of bread with pesto.
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working with the bottom piece of bread, layer on the capicola, prosciutto, artichokes, red peppers, and sun-dried tomatoes.
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lay the mozzarella slices over the veggies
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then add the sliced provolone.
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sprinkle the arugula over top.
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add the top half of the ciabatta and gently push down on the sandwich.
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wrap the sandwich tightly in plastic wrap and place in the fridge for 1 hour or up to 1 day.
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before serving, cut into 6-8 sandwiches.
