Pressed Italian Sandwiches
By
linda hennessey
@goirish86
1
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.
Ingredients
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7 ozjar fire roasted sweet red bell peppers
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·olive oil
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·salt & pepper to taste
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6 mediumciabatta rolls (or use loaf and slice after)
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2-3 Tbspbutter
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1 1/2 lbassorted italian meats (three variates of salami)
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1 pkgbocconcini medallions (or use sheet)
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·balsamic vinegar
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1 bunchof arugula (rinsed and patted dry)
How to Make Pressed Italian Sandwiches
- Remove peppers from jar. Place in bowl and drizzle with a bit of olive oil and sprinkle with salt and pepper.
- 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.
- Top with a generous layer of cold meats (4 or 5 layers).
- 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.
- Top with a generous layer of arugula. Top with the top slice of ciabatta.
- 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.
- For a cute presentation or picnic you can trim the sides and wrap each in parchment paper tied with string.
About Pressed Italian Sandwiches
Course/Dish: Other Main Dishes Sandwiches
Regional Style: Italian
