MAKE-AHEAD ITALIAN PRESSED SANDWICH
The secret to sealing in all the robust flavors of this picnic-perfect sandwich - Italian meats, roasted red bell peppers, fresh mozzarella, basil, spinach - is to wrap it up and weigh it down with something heavy. Bricks, Dutch ovens and cast-iron skillets are all fair game. MORE + LESS -
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Place bread halves on work surface, cut sides up. Tear bread from top half, leaving about a 1/2-inch shell. Brush cut side of top half with olive oil.
- Layer ham, mortadella, soppressata and provolone on bottom half of ciabatta. Top with a layer of roasted peppers, fresh basil, fresh mozzarella and spinach. Drizzle vinegar over spinach; replace top half of ciabatta.
- Wrap entire loaf with plastic food wrap, slightly pressing. Place in refrigerator; weigh it down with 13x9-inch (3-quart) glass baking dish. Refrigerate at least 2 hours but no longer than 12 hours.
- When ready to serve, unwrap. Cut crosswise into 6 slices.
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