pressed italian sandwiches
(1 rating)
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.
(1 rating)
yield
6 serving(s)
Ingredients For pressed italian sandwiches
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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 mdciabatta 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
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1Remove peppers from jar. Place in bowl and drizzle with a bit of olive oil and sprinkle with salt and pepper. -
2To 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.
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3Top with a generous layer of cold meats (4 or 5 layers).
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4Pat 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.
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5Top with a generous layer of arugula. Top with the top slice of ciabatta.
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6Wrap 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.
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7For a cute presentation or picnic you can trim the sides and wrap each in parchment paper tied with string.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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