Sunday, July 26, 2015
Italian Pressed Sandwiches
Salami and Provolone Italian Pressed Sandwiches
This delicious Italian inspired sandwich is one that I love to take when traveling. It is very easy to prepare and includes lots of delicious goodies. Start with ciabatta bread. If you can not find this then use a delicious Italian bread. Top the bread with freshly made or purchased pesto. (I saw some delicious pesto in the deli and produce section of our local store plan to try one of these soon) add garlic and herb roasted tomatoes. Top with some great tasting salami and provolone. Fresh basil will be a delicious addition as well
To make this a pressed sandwich is very easy. Simply assemble all ingredients wrap the whole life tight with plastic wrap and weigh it down in the fridge overnight. This helps to infuse the flavors and creates a tight compact sandwich where none of the ingredients will fall out and make a mess. Once pressed you can slice into sandwiches or leave them large if you prefer.
1 loaf of ciabatta bread
1/4 lb very thinly sliced good-quality salami
1/3-1/2 lb sliced provolone cheese
8 oz roasted tomatoes, purchased (or use this recipe, minus the thyme)
About 3 tbsp pesto, purchased (or use this recipe, or your own)
1 large bunch, or 2 small bunches of basil, leaves torn from the stems
Slice the ciabatta loaf horizontally to make two large halves. On the top half, evenly spread the pesto in a very thin layer (don't over saturate the bread). On the bottom half, first place the roasted tomatoes in a single layer, then top with a layer of sopressata. (Place the thin slices of meat on top of each other to form a thicker layer.) Top the sopressata with the sliced provolone, and then place a layer of basil leaves over the top of the cheese. Place the top slice of bread over the basil layer, and press down to bring all the layers flat. Continue pressing down, and wrap the entire loaf tightly in plastic wrap. Place the wrapped loaf in the fridge overnight (or for at least 3 hours), and put something heavy on top of the loaf to compress it. I used a cast iron skillet and placed a couple of soup cans on top of the skillet.
The next day, unwrap the loaf and slice into large sandwiches or small squares, depending on your preference. Serve immediately, or keep chilled until needed.
recipe source here