|Ciabatta bread loaf/Focaccia / baguette style bread||1 , halved lengthwise|
|Extra virgin olive oil||118 Milliliter (1/2 Cup)|
|Garlic||1 Clove (5 gm), mashed|
|Chopped fresh italian parsley/1 tablespoon chopped fresh basil||1 Tablespoon|
|Sliced prosciutto||1⁄4 Pound (113 Gram)|
|Sliced fontina cheese||1⁄4 Pound (113 Gram)|
|Sliced roasted peppers||1⁄4 Cup (4 tbs) (60 Gram, Red Variety)|
|Fresh arugula leaves/Spinach||1⁄2 Cup (8 tbs) (113 Gram, Rocket)|
It is best to use large round foccacia bread, either 1 large or 2 small.
Brush on olive oil mixture.
Layer on meats and cheeses and replace top half of bread.
If using a smaller loaf, place it on a dinner plate and invert another dinner plate over the top of the loaf.
If using a larger loaf, do the same with baking sheets.
Place the covered panini in the refrigerator and put a heavy object, such as a brick or canned goods, on the top of the plate or baking sheet to weigh the loaf down for at least 2 hours, but best overnight.