a lovely living

Pressed Italian Sandwiches

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When you’re hosting a party or a picnic this summer, it can be tempting to just order a tray of sandwiches for your guests and be done with it (well, that part of it). That’s what I always did, until I came across this recipe, that is. I always feel like Joey from Friends when I think about my love of sandwiches. They just may be one of my favorite foods! I was intrigued when I saw these on Pinterest and gave them a shot for my children’s birthday party that we hosted. I was so impressed with how they turned out and had a hard time putting them down! There’s no magic to the recipe other than giving them the time to set and letting the flavor to sink in. I highly recommend!

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There are a ton of ways you could vary this sandwich. I chose to use salami, prosciutto and pepperoni, but the possibilities are endless. I only wish I had a constant supply of these in my fridge!

J&M7

Here’s the recipe which I found on Let’s Dish:

Serves: 8 servings
Ingredients
  • 1 ciabatta loaf
  • 1/4 cup prepared basil pesto
  • 1/2 pound sliced Italian cold cuts (salami, pepperoni, sopressata, mortadella, capocolla, prosciutto, etc.)
  • 1/2 pound sliced Provolone cheese
  • 1 cup fresh spinach, arugula or basil
  • Salt and pepper, to taste
Optional toppings:
  • Finely chopped olives (black or green)
  • Roasted red peppers
  • Sun dried tomatoes
  • Roasted garlic
Instructions
  1. Slice ciabatta loaf in half horizontally.
  2. Spread desired amount of pesto over the bottom half of the bread. Don’t over-saturate the bread.
  3. Layer the Italian meats over the pesto. Top with the sliced cheese.
  4. Layer the spinach or other greens over the cheese.
  5. Optional toppings can be added to either the top or the bottom of the sandwich.
  6. Sprinkle with salt and pepper, to taste.
  7. Place the top half of the loaf over the sandwich fillings.
  8. Wrap the sandwich thoroughly with plastic wrap. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a cast iron skillet or six-pack of soda).
  9. Let the sandwich sit for at least 6 hours, but preferably over night.
  10. Unwrap, cut into 8 pieces and serve.

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