Pressed italian sandwiches
Sandwiches
1 ciabatta loaf (about 8 by 14 by 2 in.) ½ cup store-bought black or green olive tapenade 2 tablespoons balsamic vinegar 2 tablespoons extra-virgin olive oil ¼ pound thinly sliced Genoa salami 3 ounces thinly sliced prosciutto ¼ pound thinly sliced spicy Italian cold cuts, such as coppa or capocolla 8 ounces fresh mozzarella, sliced 1 roasted red bell pepper, chopped 6 leaves fresh basil, torn into bite-size pieces Freshly ground black pepper
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