Radicchio, Roasted Pepper, And Provolone Ciabatta Sandwiches

By Sunset
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1 head (7 oz.) radicchio, cored and separated into leaves

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

12 ounces (3/4 of a loaf) ciabatta bread, split horizontally

1 jar (16 oz.) roasted red peppers, drained, patted dry, and halved

6 slices regular or aged provolone cheese (about 4 oz.)

4 ounces thinly sliced dry salami

10 basil leaves

2 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

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