Pressed Italian Sandwiches

Pressed Italian Sandwiches
Photo by Annabelle Breakey

Ingredients

  • ¼ pound thinly sliced Genoa salami
  • 8 ounces fresh mozzarella, sliced
  • 1 roasted red bell pepper, chopped
  • 1 roasted red bell pepper, chopped
  • 2 tablespoons balsamic vinegar
  • ¼ pound thinly sliced Genoa salami
  • 2 tablespoons extra-virgin olive oil
  • + 15 more ingredients
    • 1 ciabatta loaf (about 8 by 14 by 2 in.)
    • 1 ciabatta loaf (about 8 by 14 by 2 in.)
    • 3 ounces thinly sliced prosciutto
    • 6 leaves fresh basil, torn into bite-size pieces
    • ¼ pound thinly sliced spicy Italian cold cuts, such as coppa, capocolla, or hot salami
    • 8 ounces fresh mozzarella, sliced
    • ½ cup store-bought black or green olive tapenade
    • 2 tablespoons extra-virgin olive oil
    • ¼ pound thinly sliced spicy Italian cold cuts, such as coppa, capocolla, or hot salami
    • 3 ounces thinly sliced prosciutto
    • Freshly ground black pepper
    • 2 tablespoons balsamic vinegar
    • ½ cup store-bought black or green olive tapenade
    • Freshly ground black pepper
    • 6 leaves fresh basil, torn into bite-size pieces

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....

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network