italian pressed sandwich

★★★★★ 1 Review
jekaskie avatar
By janet kaskie
from Lubbock, TX

The whole family LOVES this! Can be made with any of your favorite meats or cheeses. vegetarian(omit meats) or diabetic friendly (by using lowfat meats/Cheeses) This is VERY versatile & is made ahead of time. So make prior to work, church etc, and a meal will be ready when you get home !

serves 4 Hungry adults
prep time 40 Min
method No-Cook or Other

Ingredients For italian pressed sandwich

  • 1 loaf italian or french bread = save the bag it comes in,you'll be putting it back in this !
  • olive oil to coat
  • 3 clove
    garlic,crushed
  • 1/2 lb
    deli salami ,shaved
  • 1/4 oz
    deli pepperoni,shaved
  • 1/4 lb
    deli ham or prosciotto,shaved
  • 1/2 sm
    red onion,very thinly sliced
  • 2 md
    tomatoes,sliced thinly and patted semi dry
  • 1 sm
    leaf lettuce,shredded
  • 1/4 lb
    smoked gouda cheese,very thinly sliced
  • 1/4 lb
    mozzerella cheese,very thinly sliced
  • pinch
    dry italian seasoning, to taste
  • salt and pepper to taste
  • 2
    baking sheets
  • 2 lg
    rubber bands
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How To Make italian pressed sandwich

  • 1
    Split bread in half horizontally.
  • 2
    carefully take out the interior of the loaf from the crusts,leaving about 1/2 inch thickness, *if you need to fill in a spot too thin, just fill in with removed bread.
  • 3
    Drizzle inside of both sides with olive oil.
  • 4
    Rub crushed garlic inside of both sides .
  • 5
    Layer meats on bottom half of sandwich.
  • 6
    Layer veggies in order listed on top of meat. sprinkle dry herbs and salt and pepper to taste.
  • 7
    Layer cheeses on top of lettuce.
  • 8
    Put top of loaf on.
  • 9
    tuck in any "loose" ingredents.
  • 10
    Return loaf to bag. (you will need to press it down to make it fit)
  • 11
    press sandwich (now in bag )to remove all air and twist-tie,
  • 12
    sandwich the loaf between 2 cookie sheets and put rubber bands around cookie sheets to "press" and secure sandwich.
  • 13
    refridgerate 3 - 8 hours. To serve - slide partially out of sleve and cut off desired amount.
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