pressed italian sandwiches
INGREDIENTS
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for two large, pressed sandwiches (serves 6 to 8 people)
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2 round loaves crusty sourdough OR 2 crusty, white artisan Italian loaves
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3/4 cup simple Italian balasmic vinaigrette (recipe below)
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1/3 lb. prosciutto or ham, thinly sliced
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3 oz. crumbled feta
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1/2 peeled cucumber, thinly sliced
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1/4 lb. sopressata salami, thinly sliced
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1/4 lb. pepperoni, thinly sliced
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2 fire roasted red peppers cut into strips
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1/3 cup caramelized onion
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1/3 lb. smoked turkey breast, thinly sliced
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1/3 lb. roast beef, thinly sliced
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1/2 lb. pancetta or bacon, fried, cooled and crumbled
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3 Roma tomatoes, seeds removed and thinly sliced
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1/3 cup green olives with pimento, chopped or sliced
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a couple handfuls fresh basil and oregano leaves
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1/3 cup purple onion, very thinly sliced
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Oritz jarred anchovies, or other GOOD quality anchovies, (optional)
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for the Italian vinaigrette:
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1/2 cup unfiltered extra virgin olive oil
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1/4 cup balsamic vinegar (the best you can find)
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1 Tablespoon sugar
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1 heaping Tablespoon dry Italian seasoning
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4 large garlic cloves, minced
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1/4 cup parmesan cheese
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sea salt and freshly ground pepper to taste
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