Italian Pressed Sandwich
Italian pressed sandwiches are hearty sandwiches loaded with Italian ingredients and seasonings. Perfect for picnics and game day parties.The recipe's here!
Servings 4 Servings
Calories 465kcal
Ingredients
Ingredients:
- 1 red bell pepper halved, seeds and veins removed
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic minced
- 1 teaspoon dijon mustard
- 1 loaf crusty Italian bread ie cibatta cut in half lengthwise
- 1/2 cup olive tapenade
- 4 - 5 slices provolone cheese
- 8 slices capicola or hard salami
- 8 slices calabrese or sopressata
- 4 slices proscuitto
- 1/2 cup chopped fresh parsley
- 1 cup baby arugula
Instructions
- Roast the red pepper. Turn on oven broiler and broil red pepper until the skin starts to blacken. About 5 minutes. Remove from oven, allow to cool and slice.
- In a bowl, mix together olive oil, balsamic vinegar, garlic and dijon mustard. Set aside while you prepare the sandwich.
- Spread the olive tapenade on the bottom half bread. Place the rest of the toppings, in the following order, on top: provolone cheese, roasted red pepper, capicola, calabrese, proscuitto, parsley and arugula. Drizzle the olive oil/balsamic dressing over the top. Place the top half of the loaf on top.
- Wrap entire sandwich tightly in plastic wrap. Place in the refrigerator and place a heavy bottom skillet, such as cast iron, on top of the sandwich. Allow to set for at least 1 hour.
- Slice sandwich into 8 - 10 pieces and serve.
Notes
You can use jarred roasted red pepper instead of roasting it yourself.
If you refrigerate the sandwich overnight, take it out of the refrigerator 20-ish minutes before. This will help soften the bread a little bit.
You can substitute any variety of meat you like! 3 different kinds is usually the perfect variety.
Nutrition information for estimation purposes only.
Nutrition
Calories: 465kcal | Carbohydrates: 20.4g | Protein: 29.6g | Fat: 22.7g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 2012mg | Fiber: 1.2g | Sugar: 1.9g