Italian Pressed Sandwich
By
janet kaskie
@jekaskie
1
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 !
Rating:
★★★★★ 1 vote
Comments:
Serves:
4 Hungry adults
Prep:
40 Min
Method:
No-Cook or Other
Ingredients
- 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 small
- red onion,very thinly sliced
- 2 medium
- tomatoes,sliced thinly and patted semi dry
- 1 small
- 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 large
- rubber bands
How to Make Italian Pressed Sandwich
- 1Split bread in half horizontally.
- 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. - 3Drizzle inside of both sides with olive oil.
- 4Rub crushed garlic inside of both sides .
- 5Layer meats on bottom half of sandwich.
- 6Layer veggies in order listed on top of meat.
sprinkle dry herbs and salt and pepper to taste. - 7Layer cheeses on top of lettuce.
- 8Put top of loaf on.
- 9tuck in any "loose" ingredents.
- 10Return loaf to bag. (you will need to press it down to make it fit)
- 11press sandwich (now in bag )to remove all air and twist-tie,
- 12sandwich the loaf between 2 cookie sheets and put rubber bands around cookie sheets to "press" and secure sandwich.
- 13refridgerate 3 - 8 hours.
To serve - slide partially out of sleve and cut off desired amount.
