First, either buy or make your own pesto. To make mine, I toasted 1 cup of pecans, and tore off 4 cups fresh basil leaves (loosely packed) Into the food processor they both went, along with 1 cup shredded Parmesan, 1 cup olive oil, 4 garlic cloves, 2 T lemon juice, and 1/2 tsp salt and 1/2 tsp pepper.
Second, using a ciabatta loaf, cut it in half, and spread both sides with the pesto. Add some fire roasted garlic tomatoes (I just used canned, drained), thinly sliced salami (from the deli), provolone cheese, and four fresh basil leaves.
Third, comes the fun part. Wrap the sandwiches in plastic wrap and weight them down the fridge overnight, so that they are pressed. ( I used a cast iron skillet and a heavy platter).
When ready to pack for your picnic, unwrap the sandwiches and cut a sliver off both ends of the loaf, then slice into 3-4 inch sandwiches, wrap in parchment paper, and tie with a ribbon!
We served ours in a beach bucket found at the Dollar Store!
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