Pressed Italian Sandwiches

linda hennessey

By
@goirish86

If you are not a huge fan of ciabatta rolls, you can substitute kaiser rolls. Also, if arugula is not available, I use fresh spinach as a great substitute.


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Comments:

Serves:

6

Ingredients

7 oz
jar fire roasted sweet red bell peppers
olive oil
salt & pepper to taste
6 medium
ciabatta rolls (or use loaf and slice after)
2-3 Tbsp
butter
1 1/2 lb
assorted italian meats (three variates of salami)
1 pkg
bocconcini medallions (or use sheet)
balsamic vinegar
1 bunch
of arugula (rinsed and patted dry)

Directions Step-By-Step

1
Remove peppers from jar. Place in bowl and drizzle with a bit of olive oil and sprinkle with salt and pepper.
2
To prepare the sandwiches, cut your ciabatta rolls in half and butter each piece. This will help prevent moisture from getting into the bread. Place a layer of red pepper on bottom slice of bread.
3
Top with a generous layer of cold meats (4 or 5 layers).
4
Pat your Bocconcini slices dry with a piece of paper towel. Top the cold meat with a layer of the bocconcini slices. Drizzle some balsamic vinegar over the Bocconcini slices.
5
Top with a generous layer of arugula. Top with the top slice of ciabatta.
6
Wrap each sandwich tightly with plastic wrap and place on a platter. When all the sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of sandwiches to apply weight. Refrigerate at least 6 hours or ideally, overnight. When ready to serve, remove from plastic wrap.
7
For a cute presentation or picnic you can trim the sides and wrap each in parchment paper tied with string.

About this Recipe

Regional Style: Italian