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For the tomato preserves: Combine the tomatoes, oil, garlic, sugar and paprika in a non-reactive saucepot. Simmer over low heat until the tomatoes are tender. Crush the tomatoes with a wooden spoon and cover with additional olive oil if necessary. Fold in the basil, season with salt and pepper and chill.
For assembly: Toast the baguettes on a panini press until warm and crispy. Spread 1/2 ounce mayonnaise and 1/2 ounce tomato preserves on each. Layer on 2 slices each of the soppressata, capocollo and coppa. Top with 1 slice of cheese per baguette. Finish with 1 ounce of the giardinara, 1 ounce of the pickled red onions and 1 ounce of the lettuce. Close and cut in half. Serve immediately. Reserve remaining pickled red onions for another use.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
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