Sunset's Pressed Italian Sandwiches

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    loaf ciabatta (about 8 x 14 x 2 inches)
  • 12
    cup tapenade, store-bought black (or green)
  • 2
    tablespoons balsamic vinegar
  • 14
    lb genoa salami, thinly sliced
  • 14
    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
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DIRECTIONS

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