Recipe
2 loaves of ciabatta bread
6 slices of provolone cheese
6-8 slices of deli ham
12 pieces of hard salami
6-8 pieces of deli roast beef
Philadelphia cream cheese
baby spinach/arugula
sun dried tomatoes
Directions
Cut your bread length wise and split it in two.
Spread a thick layer of the cream cheese onto each side of the bread. You need a thick layer as this will help prevent the bread from becoming soggy.
Add a layer of spinach or arugula or both.
Next add a few slices of cheese.
Before adding the sun dried tomatoes, drain the oil and pat it dry with a paper towel to remove as much of the oil from it as possible.
Add a few pieces of the sun dried tomatoes.
Then add on your deli meats. You can even use smoked salmon. What ever you like to eat.
Add another layer of cheese followed by spinach and arugula.
Place the other half of the bread on top and wrap it tightly with plastic wrap. Make sure no part of it is exposed.
Place it on a try and place the heaviest cast iron pan you have on top of it. This is to press it down. I used 3 cast irons, the largest then 2 other smaller ones.
Place it in the fridge for over night.
Just before serving, remove from the fridge, and trim the edges to make a rectangle.
I used a wide ciabatta, so I then cut it down the middle length wise. Then I cut it into perfect little squares.
To make it pretty I wrapped it in wax paper and tied it.
