The vegetables in these sandwiches don't get soggy as they stand, and the flavors benefit from a little time together.
Sunset MAY 2010
1. Preheat oven to 350°. Put radicchio on a large rimmed baking sheet. Lightly brush all over with oil, sprinkle with salt and pepper, and bake until wilted, 8 to 10 minutes. Meanwhile, open up bread on another baking sheet and bake until lightly toasted, 8 minutes. Let radicchio and bread cool.
2. Layer radicchio on bottom half of ciabatta, then top with roasted peppers, provolone, salami, and basil. Close bread and cut into 4 sandwiches. Combine vinegar and mustard in a small bowl. Just before serving, drizzle dressing into sandwiches through a cut side. Serve with plenty of napkins.
Keeps: Up to 2 hours at room temperature, 3 hours with ice packs.
Note: Nutritional analysis is per sandwich.
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