2 cups Fresh basil leaves, gently packed
1/4 cup Toasted walnut halves
3 Large garlic cloves
1/2 cup Extra-virgin olive oil
1/2 cup Grated parmigiano-reggiano cheese
Kosher salt, to taste
1 Loaf of ciabatta bread, sliced lengthwise
1/2 cup Walnut pesto
4 oz Sliced prosciutto
1/4 lb Sliced soppressata
1 cup Roasted red peppers, sliced
2 cups Packed fresh baby arugula
1/2 cup Packed fresh basil leaves
8 oz Fresh mozzarella, sliced
Extra-virgin olive oil, for drizzling
Dried oregano, to taste
Flaky salt & fresh ground pepper, to taste
For the Walnut Pesto:
In the bowl of a food processor fitted with the blade attachment, add the basil, walnuts and garlic and pulse until finely chopped. With the food processor running, slowly stream in the olive oil until combined, adding additional oil for consistency if desired. Add the cheese and pulse to combine. Remove to a bowl and set aside.
For the Sandwich:
Preheat a griddle to medium heat. Grease with olive oil.
On both cut sides of the ciabatta bread, spread the pesto. Top one side of the sandwich with mozzarella, prosciutto, soppressata, roasted red peppers, arugula and basil leaves. Top with the second piece of bread.
Brush the outside of the ciabatta sandwich with olive oil and place on the griddle. Weigh the sandwich down with a brick wrapped in foil or a large saute pan weighed down with some cans. Allow to cook until golden brown on both sides and cheese is warmed through, 3 to 4 minutes per side.
Remove to a cutting board, sprinkle the top with maldon salt and dried oregano, and slice into four sandwiches using a serrated knife. Serve.
Prep Time: 15 minutes
Cook Time: 10 minutes