Pressed Italian Sandwiches
Italian meats and cheeses are layered with pesto and fresh basil, then wrapped and pressed in these flavorful sandwiches that are perfect for picnics and parties.
Servings: 8 -10 servings
Ingredients
- 1 ciabatta loaf
- 1/4-1/2 cup prepared basil pesto
- 1/2 pound sliced Italian cold cuts salami, pepperoni, sopressata, mortadella, capocolla, prosciutto, etc.
- 1/2 pound sliced Provolone cheese
- 1 cup fresh spinach arugula or basil
- Salt and pepper to taste
Optional toppings:
- Finely chopped olives black or green
- Roasted red peppers
- Sun dried tomatoes
- Roasted garlic
Instructions
- Slice ciabatta loaf in half horizontally.
- Spread desired amount of pesto over the bottom half of the bread. Don' t over-saturate the bread.
- Layer the Italian meats over the pesto. Top with the sliced cheese. Layer the spinach, basil or other greens over the cheese.
- Optional toppings can be added to either the top or the bottom of the sandwich.
- Place the top half of the loaf over the sandwich fillings.
- Wrap the sandwich thoroughly with plastic wrap. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a cast iron skillet or six-pack of soda).
- Let the sandwich sit for at least 6 hours, but preferably over night. Unwrap, cut into 8 pieces and serve.
Nutrition
Serving: 8g