Italian Pressed-Brick Sandwich

Ingredients

• 1 clove garlic, mashed
• 1 T balsamic vinegar
• 3 T olive oil
• 1 t dried basil
• Salt
• pepper
• 1 ciabatta loaf
• 8 ounces goat cheese
• 8 thin slices prosciutto
• 1 15-ounce jar roasted red peppers, drained
• 1 12-ounce container marinated bocconcini mozzarella balls, sliced in half
• 1 16 ounce jar pepperoncini, drained and split in half
• 1/4 pound salami
• 1 7 1/2 ounce jar of marinated artichoke hearts, drained and sliced thin
• 1/4 pound thinly sliced provolone
• 12 basil leaves
• 6 T pesto