Antipasto Panini

Instructions

1. Prepare the bread
   Slice the ciabatta loaf horizontally or split the individual rolls. Remove some of the soft interior bread to create a hollow for the fillings, leaving about 1/2 inch of bread on all sides.
2. Make the dressing
   In a small bowl, whisk together the olive oil, balsamic vinegar, and minced garlic. Brush this mixture generously onto both sides of the bread.
3. Layer the meats and cheese
   On the bottom half of the bread, layer the prosciutto, salami, and provolone cheese, ensuring even coverage across the entire surface.
4. Add the vegetables
   Distribute the roasted red peppers, artichoke hearts, olives, and pepperoncini evenly over the meats and cheese. Tear the basil leaves and scatter them on top of the vegetables.
5. Assemble and press
   Place the top half of the bread over the fillings and press down firmly. Wrap the sandwich tightly in plastic wrap or aluminum foil and place a heavy skillet or cutting board on top to compress it for about 10 minutes.
6. Toast the panini
   Heat a panini press or large skillet over medium heat. If using a skillet, place the sandwich in it and put another heavy pan on top to press it down. Grill for 2-3 minutes per side until the bread is toasted and the cheese begins to melt.
7. Slice and serve
   Remove the panini from the heat, unwrap if necessary, and let rest for 2 minutes. Slice into individual portions with a sharp knife and serve immediately while still warm.