Pressed Picnic Sandwiches

Ingredients:

• 1 large loaf of ciabatta bread
• 3-4 tbsp. fresh pesto
• 1/4 lb. sliced sopressata
• 3-4 slices prosciutto
• 3-4 slices provolone cheese
• 3-4 slices mozzarella cheese
• 6-8 basil leaves, washed and patted dry

Directions:

1. Slice the ciabatta bread lengthwise, so there is a top and a bottom slice. Spread 3-4 tbsp. of fresh pesto over the bottom piece of bread, but don't use so much that the bread becomes soggy.
2. Top the pesto with the sopressata, then the prosciutto, then the provolone and mozzarella cheese. Top the cheese with your basil leaves, then place the top of the bread on the sandwich. Press down on the sandwiches with your hands, then very tightly wrap them in plastic wrap. Place the sandwich in the fridge and top with lots of heavy books, a weighted down pot or pan, or other heavy objects you can find. Let sit in refrigerator for up to 24 hours, but even just 3-4 hours, with plenty of weight applied, will yield well-pressed sandwiches.
3. When you are ready to eat, unwrap the sandwiches and use a very sharp knife to cut the sandwich into 9-12 small sandwiches, depending on how big you want them to be. These will keep well after being sliced in an airtight container for up to 2 days.

Submitted by Crystal Faledas from http://www.thecrepesofwrath.com/2011/03/07/pressed-picnic-sandwiches/