Preparation

Slice Ciabatta loaf lengthwise.
Rub each half with garlic clove
Prepare sandwich by evenly layering the ingredients in this order from bottom to top:
(Bottom slice of bread- spread with half of Red Pepper aioli, mixed greens, turkey, provolone, prosciutto, balsamic vinegar, basil leaves, and top of bread loaf – spread with other half of aioli.)

Be sure each layer goes right to the ends of the bread (it is okay if they hang over a bit)
Wrap sandwich tightly in plastic wrap with no openings.
Place on counter and press down entire loaf with a heavy cast iron pan, couple of large books, milk carton or bricks (anything that can weight it down.
Refrigerate and let set for at least 3 hrs. for the flavors to meld.
Remove plastic and using a sharp bread knife, cut into squares, triangles or sandwiches,
Secure each with a pick and serve.

Red Pepper Aioli

Put red pepper over a gas flame and cook until burned on all sides. 
In an electric stove, slice pepper in half, and lay on a sheetpan under the broiler until burned.
Put pepper in a plastic bag and seal and refrigerate for 15 min. or until cooled.
Peel off the skin, do not wash under water, this will remove the smoke flavor.
Dice the pepper and add the other ingredients in a blender.
Blend until smooth.