Radicchio, Roasted Pepper, and Provolone Ciabatta Sandwiches

Ingredients

• 2 tablespoons balsamic vinegar 
• 10  basil leaves 
• 0.3 teaspoon pepper black freshly ground
• 12 ounces ciabatta bread split ()
• 2 tablespoons dijon mustard 
• 0.5 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 4 oz aged provolone cheese 
• 7 oz radicchio thinly separated cored
• 16 oz roasted peppers red dry halved drained
• 4 ounces genoa salami dry thinly sliced

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 35
2. Put radicchio on a large rimmed baking sheet. Lightly brush all over with oil, sprinkle with salt and pepper, and bake until wilted, 8 to 10 minutes. Meanwhile, open up bread on another baking sheet and bake until lightly toasted, 8 minutes.
3. Let radicchio and bread cool.
4. Layer radicchio on bottom half of ciabatta, then top with roasted peppers, provolone, salami, and basil. Close bread and cut into 4 sandwiches.
5. Combine vinegar and mustard in a small bowl. Just before serving, drizzle dressing into sandwiches through a cut side.
6. Serve with plenty of napkins.
7. Keeps: Up to 2 hours at room temperature, 3 hours with ice packs.