Ingredients

• 1 Ciabatta baguette (cut in half to make approx. two 12-inch pieces)

• 3 Tbsp butter

• 3 medium red peppers

• 3 cups arugula, rinsed and patted dry

• 2 cups bocconcini, sliced

• 10 oz assorted Italian deli meats (e.g. soppressata salami, capocollo, Napoli salami)

• Balsamic vinegar (for drizzling)

• Olive oil

• Salt & pepper, to taste

Instructions

1. Roast the red peppers

   • Preheat your oven to the Broil setting.

   • Slice the sides off the red peppers (you can trim the ends so they lie flat).

   • Place them skin-side up on a baking sheet under the broiler. Broil until the tops are very well charred (~10 minutes, watching carefully after 5 min).

   • Once charred, immediately place the peppers in a plastic zip-top bag and seal.

   • Let them sit in the bag in the refrigerator for 30–40 minutes.

   • After resting, peel off the blackened skin, discard it, and slice the peppers into strips.

   • Place in a bowl, drizzle with olive oil, and season with salt & pepper. Set aside.

2. Assemble the sandwiches

   • Cut your ciabatta loaf in half horizontally, and butter (or lightly brush with olive oil) each cut surface.

   • Layer cold deli meats generously (4–5 overlapping layers) on the bottom half.

   • Add the roasted red pepper strips on top of the meats.

   • Place the bocconcini slices on a paper towel (top and bottom), and pat to remove excess moisture. Layer them over the peppers.

   • Drizzle a little balsamic vinegar over the bocconcini slices, then season with salt & pepper.

   • Top with the arugula.

   • Close the sandwich with the top half of the ciabatta.

3. Press & chill

   • Wrap each sandwich tightly in plastic wrap.

   • Arrange the sandwiches (on a tray or baking sheet) and place a heavy skillet or other weight on top (or another baking sheet + heavy cans) to press them.

   • Refrigerate for at least 6 hours, preferably overnight.