• Overnight Italian Sandwiches
• 6 small Ciabatta rolls (I used a flat Ciabatta loaf and made one big sandwich)
• 2-3 tablespoons butter
• 3 red bell peppers
• Baby arugula
• Fresh mozzarella, sliced
• Assorted Italian Meats (I used Sweet Capocolla, Hot Capocolla, Genoa Salami, and Prosciutto)
• Assorted Deli Meats (I used Black forest ham and oven roasted turkey breast)
• Balsamic reduction
• Garlic Oil
• Salt and freshly ground black pepper
• Garlic Oil
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• In a small bowl, combine olive oil and minced garlic. Set aside
• Balsamic Reduction
• 1/2 cup balsamic vinegar

In a small saucepan bring vinegar to a boil. Reduce heat to a simmer and cook until vinegar has thickened and is syrupy. Season with salt and pepper. Set aside.

To roast the red peppers: Set oven to the Broil setting. Trim the ends off of the bell peppers and then cut down the sides of the peppers. Place peppers skin side up on a baking sheet.

Place under the broiler until well charred (black) on top, about 10 minutes (watch closely after 5 minutes).

Remove from oven and immediately place peppers in a plastic Ziploc bag and seal.

Let sit for 20-30 minutes or until pepper are cool enough to handle. Remove peppers from bag and peel off charred skin.

Discard charred skin and drizzle peppers with olive oil followed by a good sprinkle of kosher salt and pepper. Set aside.

To prepare sandwiches: Cut the Ciabatta rolls (or loaf) in half and butter both halves of the bread followed by a thin layer of the garlic oil (I use a silicon pastry brush to brush on the oil).(Make sure you don''t leave the minced garlic behind.)

Place a layer of red peppers on bottom half of the bread. Top with generous layers of cold meats (5-6 layers).

Next, layer fresh mozzarella slices on top of meat followed by a drizzle of the reduced balsamic vinegar and a sprinkle of salt and pepper.

Top with a generous amount of arugula. Top sandwich with top half of bread and wrap sandwich tightly with plastic wrap.

Place in refrigerator and place a heavy skillet on top of sandwiches (I set two gallons of milk on top of my one big sandwich).

Refrigerate for at least 6 hours or ideally, overnight. When ready to serve, remove sandwich from plastic wrap and in my case, cut large sandwich into smaller sandwiches. Serve.

by Pak101.com (few years ago!) / 1160 views