Pressed Italian Sandwich with Pesto

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 16 ounce ciabatta bread 
• 0.8 ounce mozzarella cheese 
• 8 servings pesto 
• 6 ounces pancetta very thinly sliced
• 1 cup bottled roasted bell pepper red drained cut into strips

Equipment

• frying pan
• plastic wrap
• aluminum foil

Directions

1. Slice ciabatta in half horizontally. Hollow out top and bottom halves of bread; reserve torn bread for another use.
2. Spread Pesto over bottom half of bread.
3. 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.
4. Remove foil and plastic wrap; cut sandwich into 8 pieces.