This Mediterranean-inspired sandwich is perfect for picnics or gatherings, combining vibrant flavors and textures in every bite.
Heat a grill pan over high heat and roast the bell peppers until charred on all sides, turning frequently.
Cover the roasted peppers in a bowl with plastic wrap to steam, making the skins easier to peel.
Peel the charred skin off the peppers, remove seeds, and slice into strips.
Rinse your hands under cold water while peeling to avoid sticking.
In a mixing bowl, whisk together Dijon mustard, olive oil, and a pinch of salt and pepper to create a vinaigrette.
Add a splash of lemon juice for extra tanginess.
Slice the ciabatta bread horizontally and remove some of the inner crumb to create space for the fillings.
Save the removed bread crumb for making breadcrumbs later.
Spread a layer of goat cheese on the bottom half of the bread, then layer with roasted peppers, marinated artichoke hearts, prosciutto, and arugula.
Press each layer gently to ensure even distribution of ingredients.
Drizzle the vinaigrette over the fillings, then place the top half of the bread on and press down firmly.
Wrap the sandwich tightly in plastic wrap to help it hold together.
Wrap the sandwich in plastic wrap and place a heavy object on top to press it for at least 1 hour.
Use a cast-iron skillet or a stack of books as a weight.
Unwrap the sandwich, slice into portions, and serve.
Serve with a side of olives or a light salad for a complete meal.
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