Filling
1/2 jar (13-ounce) roasted red peppers, drained, split open
3 Roma tomatoes, sliced lengthwise, seeded
1 can (14-ounce) artichoke heart quarters, drained
1/3 cup pesto
1 ciabetta loaf (10-12 inches long)
1/2 head leaf lettuce, torn into pieces
1/4 cup (1 ounce) kalamata olives, pitted, chopped
1/4 pound fresh mozzarella, sliced
Salt and pepper

Homemade Pesto
1 cup fresh basil leaves or cilantro, washed, dried
1 clove garlic, peeled, halved
2 tablespoons pine nuts or walnuts
1/4 cup grated Parmesan cheese
1/3 cup olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

In the bowl of a processor fitted with a steel blade, combine basil, garlic, nuts, and grated Parmesan. With motor running, add olive oil, salt, and pepper, and process until well combined. Taste again for seasoning.

1. Whisk the vinaigrette ingredients together. In separate small bowls, toss the peppers, tomatoes, and artichoke hearts with a tablespoon or two of the vinaigrette. Set aside. Make homemade pesto.
2. With a serrated knife, cut ciabatta in half lengthwise. Pull out some of the insides to make room for the filling. Spread both halves with pesto.
3. Lay half of the lettuce on the bottom half of the ciabatta, followed by peppers, artichoke hearts, and tomatoes that have been lightly shaken of the vinaigrette. Sprinkle with olives. Add mozzarella slices and a little salt and pepper. Add remaining lettuce and press down the top piece of ciabatta. Wrap well with plastic wrap, place on a sandwich board or platter, and weight down with heavy pan. Refrigerate for at least an hour, or until chilled.
4. When ready to serve, cut ciabatta into 2-inch slices. Use toothpicks to hold the sandwich together.

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