Italian Pressed Sandwich
These Italian Pressed Sandwiches are loaded with fresh mozzarella, thinly sliced prosciutto and salami, basil, peppers, and a balsamic vinaigrette. They are a great easy, make-ahead cold sandwich for a crowd or summer picnic!
Servings: 6 people
Ingredients
- 1 lb loaf of ciabatta halved lengthwise to separete the top and bottom
- 7 oz proscuitto
- 8 oz thinly sliced salami
- ½ cup packed basil leaves
- 16 oz jarred roasted red peppers thinly sliced, patted dry
- 1 lb fresh mozzarella balls thinly sliced, patted dry
Vinaigrette
- ⅓ cup extra virgin olive oil
- 2 tablespoon balsamic vinegar
- ½ teaspoon Italian seasoning blend
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Place your two pieces of bread side my side. with the soft part of the bread facing up. On the bottom half, layer on the proscuitto and salami in an even layer. Top with an even layer of the basil, then the peppers, then the mozzarella.
- In a small mixing bowl, make the vinaigrette by whisking together the olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Pour the vinaigrette evenly over the top piece of bread.
- Close the top piece of bread onto the lower half of the sandwich. Wrap the entire sandwich in parchment paper, foil, or plastic wrap. Use bricks or a heavy pan with cans to weigh the sandwich down. Refrigerate the sandwich for 1-12 hours before removing the weights, slicing, and serving.
Notes
- This sandwich can be made up to 3 days in advance and kept wrapped in the refrigerator.
- Serves 6 people as an entree or 12 people if serving with lots of sides. Alternatively, you can cut the sandwich into 24 sliders for an appetizer.
