Italian Pressed Sandwiches: Football Foodie Quick Hit
Author: 
Recipe type: snacks, sandwiches, lunch
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 large loaf of Italian ciabatta bread or a large, crusty French bread
  • ¼ cup pesto
  • 12-16 ounces of fresh mozzarella cheese, sliced
  • 12-16 ounces of roasted red peppers, drained and patted dry
  • ¼-1/3 pound of mortadella
  • ¼-1/3 pound of capicola
  • ¼-1/3 pound of salami of choice
  • ¼-1/3 pound of large deli pepperoni (optional)
  • 4-6 ounces of pepperoncini, drained and patted dry (optional)
  • Plastic wrap
Instructions
  1. Slice bread longways.
  2. Spread half of the pesto on each half of bread
  3. Carefully create even layers of meat, cheese and peppers on the bottom half of the bread, trying not to go over the edge as much as possible.
  4. Place the top half of the bread over your masterpiece and wrap as tightly as possible in plastic wrap, both length and width-wise.
  5. Place flatly in the refrigerator under a a cookie sheet the size of the sandwich. Weigh down the cookie sheet as much as possible for maximum squishing.
  6. Press for at least six hours, but preferably at least overnight.
  7. Unwrap and slice into 6-8 slices about 2 inches wide.
  8. Allow to rise slightly to room temperature and serve.
Notes
Make sure you have lots of plastic wrap and heavy items on hand. Cooking time includes pressing time in the fridge.
Recipe by sarah sprague at https://sarahsprague.com/2011/10/12/italian-pressed-sandwiches-football-foodie-quick-hit/