To Try: Pressed Italian Sandwiches

From Sunset AUGUST 2007:  These hearty sandwiches pack beautifully for toting along on a picnic or to the beach. Prep Time: 20 minutes, plus at least 30 minutes of “pressing” time.

Makes 8 servings

 

1 ciabatta loaf (about 8 by 14 by 2 in.)
1/2 cup store-bought black or green olive tapenade
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced spicy Italian cold cuts, such as coppa, capocolla, or hot salami
3 ounces thinly sliced prosciutto
8 ounces fresh mozzarella, sliced
1 roasted red bell pepper, chopped
6 leaves fresh basil, torn into bite-size pieces
Freshly ground black pepper

 

1. Cut ciabatta in half lengthwise. Spread bottom half with tapenade. Drizzle cut side of top half with vinegar and oil.

2. 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.

3. 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.

 

Nutritional Information

Amount per serving

Calories: 398
Calories from fat: 66%
Protein: 20g
Fat: 29g
Saturated fat: 8.5g
Carbohydrate: 22g
Fiber: 1.2g
Sodium: 1449mg
Cholesterol: 64mg

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Published in: on February 4, 2012 at 12:31 pm  Leave a Comment  

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