Italian-Style Picnic Sandwich

 A large ciabatta loaf is stuffed with savory Italian meats, fresh mozzarella, roasted red peppers, olives, and well-dressed arugula. A great picnic 'packable,' easily stored in the ice chest or cooler until ready to serve. 

Serves 4-6 

Ingredients: 

1 large ciabatta loaf, spilt 

4 Tbs. Arbequina Extra Virgin OlIve Oil, divided 

2 tsp. Garlic Bread Seasoning 

1/4 lb. thinly sliced prosciutto 

1/4 lb. thinly sliced salami

1/2 lb. thinly sliced mortadella 

8oz fresh mozzarella, sliced 

1/2 cup roasted red peppers, diced 

3/4 cup Garlic Stuffed Manzanilla Olives, chopped 

3 cups baby arugula 

2 Tbs. 18 Year Traditional Balsamic Vinegar 

Instructions: 

Preheat oven to 350°F. Place the split ciabatta loaf on large baking sheet lined with parchment paper. Drizzle 2 Tbs. of Arbequina extra virgin olive oil over both halves and generously sprinkle with Garlic Bread seasoning. Place the seasoned loaf in the oven and toast for 5-10 minutes or until lightly crisp. Remove from the oven and layer the sandwich with prosciutto, salami, mortadella, mozzarella, roasted red peppers, and chopped olives. Place arugula in a large bowl, drizzle with balsamic and the remaining Arbequina extra virgin olive oil, and toss to coat. Distribute the final layer of dressed arugula over the top of the sandwich and close with the top portion of the ciabatta loaf. When ready to serve, slice into small finger sandwiches and enjoy!