Italian Sammies

Jeff and I eat these often for dinner.  The spinach takes the place of lettuce and the pesto adds a tangy punch to elevate an ordinary sandwich to something special.

Servings: 4
Time: Prep: 10 minutes
Hardware: A cutting board and knifes, measuring spoons and cups, a small bowl

Ingredients:

• 2 small square ciabatta loaves
• ¼ pound tavern ham cold cuts sliced thin
• ¼ pound hot capicola sliced thin
• ¼ pound cotto salami sliced thin
• 3 tablespoons mayonnaise
• 2 tablespoons pesto
• 4 oz pickled roasted red pepper
• ½ cup baby spinach
• 2-1 oz slices of smoked provolone

1. Wash and stem the spinach. Pat dry.
2. Mix the mayo and pesto.
3. Drain and chop the pickled pepper.
4. Cut the bread open. Smear all the surfaces with the pesto-mayo.
5. Layer the bottom of the loaves with the meat, spinach, pepper, provolone, and top of the loaf.
6. Cut each sandwich in half.

Served with a side salad and Parmesan Zucchini Fries.