Stuffed Ciabatta Margherita With Garlic Aioli

Stuffed Ciabatta Margherita With Garlic Aioli
Difficulty: Easy

Ingredients
I large Ciabatta loaf
1 large Beefsteak tomato, sliced
2 cups baby arugula, cleaned and dried
12 fresh basil leaves, cleaned and dried
2 Fresh mozzarella, sliced
1 1/2 cups jarred roasted red peppers
Garlic Aioli:
3 cloves garlic, pressed
1 tsp chopped fresh oregano
3 tsp fresh lemon juice
3 tbsp extra-virgin olive oil
salt
pepper

Directions
Preheat oven to 350 Degrees F.  In a small bowl, mix the ingredients for the Garlic Aioli, set aside.
Slice Ciabatta in half length wise.  Hollow out some of the bread on both halves to make room for the filling.  Brush half of the garlic aioli on inside bottom half of the loaf, use the other half of the aioli for the inside top half.  line the bottom with arugula first, then add tomato second, add the sliced mozzarella, roasted red pepper, the last layer of basil leaves.  Place the top half of loaf.  Wrap with tin foil and place in oven for 15 minutes, until warm through.  Slice and serve
Serves 4