Road trip ciabatta bun sandwiches with an Italian spin

Serves 2-4

Add some Italian flare to your road trip snacking with Mairlyn's ciabatta chicken sandwhich.

4 - 4.5 oz.

preferably multigrain Ciabatta square buns, cut in half but not through

2 Tbsp (30 mL)

La Bomba antipasto sauce, available in the condiment aisle in most large grocery stores or an Italian grocery store

¼ cup (60 mL)

sliced sun dried tomatoes, drained on a paper towel

black olives, split in half

4 small

roasted red peppers, drained well, and split in half

marinated artichoke, pieces drained well

4 oz.

cold meats, or leftover cooked chicken, turkey or beef, sliced thinly

12 large

fresh basil, leaves or enough to cover one side of the sandwich

1 cup

baby arugula

4 oz (125 g)

cheese, I use goat, but any cheese will do

Make these sandwiches at least 4-6 hours before eating it.
In a small bowl mix together the oil and La Bomba. Divide evenly on both sides of the cut buns.
Assemble the sandwich: place the sundried tomatoes evenly over one side of the bread, place olives on top, place artichokes on next, then the cold meat, place basil leaves and arugula on top. On the other side crumble goat cheese on top if using. If you are using another cheese place it on top of the arugula. Fold the other side of the bun on top and press down.
Wrap each sandwich tightly in parchment paper or foil (waxed paper will become soggy) and secure with an elastic band. Place in the fridge, place something heavy on top: a dozen eggs, a milk carton…you want to press each sandwich together.
When you are ready to go on your day road trip, place them in a cooler bag. Place tea towel over top of the sandwiches and place cold source over top (not ice!), you want those sandwiches to be pressed some more.