Italian Muffaletta Sandwiches

This can be endlessly adapted to fit your tastes. We usually have this every week or two in the summer. It works especially well for those days when you're busy in the late afternoon, since you can make this early in the day and let it press for a few hours. -Julie

Italian Muffaletta Sandwiches
1 large oval-shaped loaf of Italian bread
deli meat - I use ham, turkey and salami or pepperoni
provolone slices
pesto (we use Trader Joe's)
Balsamic vinaigrette or Italian dressing
lettuce
thin sliced red onion or sweet onion
tomato (fresh or sundried)
Optional - roasted red peppers, fresh basil

Slice the bread in half horizontally. Tear out some of the inside of the bread to make room for all of the sandwich fixin's.
Spread pesto on bottom layer of bread. Top with meats and cheese. Add tomatoes, onions, lettuce and any other veggies. Drizzle top of bread with the balsamic vinaigrette. Replace the top of the bread. Wrap the sandwich tightly in a ziploc bag or plastic wrap. Place a cutting board on top of the sandwich and put a few food cans on top to weigh it down.
At dinnertime just unwrap and cut into slices.