To roast the red peppers, set your oven to the Broil setting. Slice the sides off the red peppers and place skin side up on a baking sheet. Place under the broiler until very well charred, about 10 minutes. Remove from the oven and immediately place the peppers in a plastic ziploc bag. Refrigerate for 30-40 minutes. Remove peppers from bag and peel off the blackened skin with a knife. Discard the skin and slice the peppers into strips. Place in a bowl and drizzle with olive oil and sprinkle with salt and pepper. Set aside.

Cut your ciabatta in half and butter each piece. Place a generous layer of cold meats (4-5 overlapping layers). Top with cooled roasted red pepper strips. Pat the bocconcini slices dry with paper towels and place on top of the red peppers. Drizzle balsamic vinegar over the bocconcini slices and sprinkle with salt and pepper. Top with a generous layer of arugula. Place the top slice of ciabatta on.

Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of the sandwiches to apply weight.

Refrigerate for at least 6 hours or ideally, overnight.

When ready to serve, remove from plastic wrap. Optionally, trim the sides and ends of the sandwiches.