italian pressed sandwich
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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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Ingredients For italian pressed sandwich
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1 loaf italian or french bread = save the bag it comes in,you'll be putting it back in this !
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olive oil to coat
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3 clovegarlic,crushed
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1/2 lbdeli salami ,shaved
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1/4 ozdeli pepperoni,shaved
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1/4 lbdeli ham or prosciotto,shaved
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1/2 smred onion,very thinly sliced
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2 mdtomatoes,sliced thinly and patted semi dry
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1 smleaf lettuce,shredded
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1/4 lbsmoked gouda cheese,very thinly sliced
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1/4 lbmozzerella cheese,very thinly sliced
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pinchdry italian seasoning, to taste
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salt and pepper to taste
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2baking sheets
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2 lgrubber bands
How To Make italian pressed sandwich
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1Split bread in half horizontally.
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2carefully 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.
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3Drizzle inside of both sides with olive oil.
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4Rub crushed garlic inside of both sides .
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5Layer meats on bottom half of sandwich.
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6Layer veggies in order listed on top of meat. sprinkle dry herbs and salt and pepper to taste.
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7Layer cheeses on top of lettuce.
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8Put top of loaf on.
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9tuck in any "loose" ingredents.
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10Return loaf to bag. (you will need to press it down to make it fit)
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11press sandwich (now in bag )to remove all air and twist-tie,
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12sandwich the loaf between 2 cookie sheets and put rubber bands around cookie sheets to "press" and secure sandwich.
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13refridgerate 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!
Categories & Tags for Italian Pressed Sandwich:
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