2 ciabatta rolls
2 pats butter (at room temp to spread easily)
1/4 cup roasted red peppers (I used spicy jarred roasted peppers)
1 bunch arugula (washed and patted dry)
Fresh Italian Buffalo Mozzarella (pre-sliced and patted dry)
Assorted Italian cold meats (I used salami, pepperoni and soppressata, 1/4 pound sliced very thin)
Salt and pepper, to taste
Cut your ciabatta in half and lightly butter each piece. This will help prevent the bread from getting soggy. Place a layer of red pepper on bottom slice of bread. Top with cold meats. Top the cold meat with a layer of the mozzarella slices. Drizzle some balsamic vinegar and olive oil over the mozzarella slices and sprinkle with salt and pepper. Add another layer of peppers and top with a generous layer of arugula. Tightly wrap the sandwiches in plastic wrap. Place in the refrigerator and weight down with heavy pan.