Pressed Italian Sandwiches

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1 ciabatta loaf (about 8 by 14 by 2 in.)

1/2 cup store-bought black or green olive tapenade

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1/4 pound thinly sliced Genoa salami

1/4 pound thinly sliced spicy Italian cold cuts, such as coppa, capocolla, or hot salami

3 ounces thinly sliced prosciutto

8 ounces fresh mozzarella, sliced

1 roasted red bell pepper, chopped

6 leaves fresh basil, torn into bite-size pieces

Freshly ground black pepper

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