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italian pressed sandwich

★★★★★ 1
jekaskie avatar
a recipe by
janet kaskie
@jekaskie
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 !

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★★★★★ 1
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

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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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