2 loaves ciabatta bread, sliced lengthwise
1/2 lb. capocolla
1/2 lb. hard salami
1/2 lb. mortadella
1/2 lb. PepperButt
1 lb. Provolone Cheese, sliced thin
4 tomatoes, sliced thin
1 cup artichoke hearts, drained and chopped
2 red onions, sliced thin, soaked in ice water for 1/2 hour and dried
Romaine Lettuce hearts
evoo, about 1/2 cup
zest of 2 lemons
1 cup Hellmans Mayo
1/2 cup fresh basil, chopped
fresh ground pepper
Lay the bread on a cutting board. Mix the mayo, salt, pepper and basil till combined. Spread half on the bottom of the loaves and half on the top. Layer the meats and the cheese and top with the sliced tomatoes and the onions. Top with Romaine lettuce leaves. Mix the evoo, seasonings and the lemon zest together. Drizzle over the sandwiches and top with the other half of the bread.
Wrap in foil or plastic wrap and chill for at least 2 hours.
Cut in pieces to serve. Place on platter and serve with roasted red peppers on the side.