Italian Sandwich with Pesto
Contains pine nuts & dairy
Ingredients
1 (16-ounce) ciabatta
6 ounces very thinly sliced prosciutto
1 cup drained bottled roasted red bell pepper, cut into strips
8 (0.75-ounce) slices mozzarella cheese
¼ teaspoon freshly ground black pepper
Instructions
Slice ciabatta in half horizontally. Hollow out top and bottom halves of bread; reserve torn bread for another use. Spread Pesto over bottom half of bread. Layer prosciutto, bell pepper strips, and cheese over pesto; sprinkle with pepper. Replace top half of bread. Wrap loaf in plastic wrap and foil, and place on a plate; top with a heavy skillet filled with heavy cans. Refrigerate 2 hours or overnight.
Remove foil and plastic wrap; cut sandwich into 8 pieces.
