Sunset's Pressed Italian Sandwiches

"From the magazine's August 2007 edition: "Catherine High, Bothell, WA - High's hearty sandwiches pack beautifully for toting along on a picnic or to the beach." Nutrition facts: 398 cal, 261 fat cal, 20g protein, 29g fat, 8.5g sat fat, 22g carb, 1.2g fiber, 1,449mg sodium, 64mg chol. Note: cook time is pressing time."
 
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Ready In:
50mins
Ingredients:
11
Serves:
8
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ingredients

  • 1 loaf ciabatta (about 8 x 14 x 2 inches)
  • 12 cup tapenade, store-bought black (or green)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 14 lb genoa salami, thinly sliced
  • 14 lb cold cuts, thinly sliced (spicy Italian cuts such as coppa, capocolla, or hot salami)
  • 3 ounces prosciutto, thinly sliced
  • 8 ounces mozzarella cheese, fresh, sliced
  • 1 red bell pepper, roasted, chopped
  • 6 leaves fresh basil, torn into bite-sized pieces
  • black pepper, freshly ground
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directions

  • Cut ciabatta in half lengthwise. Spread bottom half with tapenade. Drizzle cut side of top half with vineegar and oil.
  • Arrange salami on top of tapenade, followed by cold cuts, prosciutto, mozzarella, red pepper, and basil. Sprinkle with pepper to taste and place top half of loaf on filling.
  • Wrap 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 large pot or six-pack of soda). Let sit 30 minutes to 2 hours. Unwrap, cut into eighths, and serve.

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RECIPE SUBMITTED BY

Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.
 
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