MAKE-AHEAD ITALIAN PRESSED SANDWICH

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Make-Ahead Italian Pressed Sandwich image

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

1 loaf (14 oz) ciabatta bread, cut in half horizontally
1 tablespoon olive oil
8 slices deli ham (about 6 oz)
8 slices mortadella (about 8 oz)
8 slices soppressata dry salami (about 2 oz)
4 slices provolone cheese (about 3 oz)
1/2 cup roasted red bell peppers (from 12-oz jar), drained
6 large leaves fresh basil
6 oz fresh mozzarella cheese, cut into 1/4-inch thick slices
1/2 cup baby spinach
1 teaspoon red wine vinegar

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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