• 1 Loaf Ciabatta Bread Unsliced
• About 1/2 Cup Pesto
• 1/2 Pound Thinly Sliced Salami
• 1/2 Pound Capicola Thinly Sliced
• 1/2 Pound Prosciutto Thinly Sliced
• 1/2 Pound Fresh Mozzarella, Sliced
• 1-2 Tomatoes, Sliced Thin
• About 1 Cup Baby Spinach or Arugula
• Drizzle Olive Oil
• Salt and Pepper

Method-

Slice the loaf of bread in half to create a top and a bottom. Spread the pesto on each side of the cut bread. Layer on the meats on the bottom layer, top with cheese, tomato, greens and sprinkle with olive oil and salt an pepper. Place the top of the loaf and wrap with plastic wrap. Refrigerate for four hours or overnight but put something heavy on top to weigh it down. A skillet with some heavy cans works well.

Slice and enjoy!