Pressed Italian Sandwiches

Pressed Italian Sandwiches
Photo by Annabelle Breakey

Ingredients

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

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

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