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Sunset's Pressed Italian Sandwiches

By Heather3271

Added August 13, 2007 | Recipe #246162

Categories: Sandwich Lunch/snacks Main dish

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Heather3271's Note:

From the magazine's August 2007 edition: "Catherine High, Bothell, WA - High's hearty sandwiches pack beautifully for toting along on a picnic or to the beach." Nutrition facts: 398 cal, 261 fat cal, 20g protein, 29g fat, 8.5g sat fat, 22g carb, 1.2g fiber, 1,449mg sodium, 64mg chol. Note: cook time is pressing time.

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Ingredients:

Servings:

Units: US | Metric

1 loaf ciabatta (about 8 x 14 x 2 inches)
1/2 cup tapenade, store-bought black (or green)
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 lb genoa salami, thinly sliced
1/4 lb cold cuts, thinly sliced (spicy Italian cuts such as coppa, capocolla, or hot salami)
3 ounces prosciutto, thinly sliced
8 ounces mozzarella cheese, fresh, sliced
1 red bell pepper, roasted, chopped
6 leaves fresh basil, torn into bite-sized pieces
black pepper, freshly ground

Directions:

1

Cut ciabatta in half lengthwise. Spread bottom half with tapenade. Drizzle cut side of top half with vineegar and oil.
2

Arrange salami on top of tapenade, followed by cold cuts, prosciutto, mozzarella, red pepper, and basil. Sprinkle with pepper to taste and place top half of loaf on filling.
3

Wrap 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 large pot or six-pack of soda). Let sit 30 minutes to 2 hours. Unwrap, cut into eighths, and serve.