Ultimate Pressed Italian Sandwiches

In these Ultimate Pressed Italian Sandwiches, Italian bread is layered with a homemade olive tempanade, 4 kinds of Italia meats, mozzarella, roasted red pepper, artichokes and more. This one sandwich will serve 8!

Course Mains & Entrees

Cuisine Italian

Keyword artichokes, capocolla, Italian, olive tapenade, pepperoni, pressed, prosciutto, roasted red pepper, salami, sandwiches

Prep Time 10

Additional Time 2

Total Time 2 10

Servings servings

Calories 674

Author Laurie McNamara

Ingredients

1 loaf Italian bread or ciabatta
2 drizzles balsamic vinegar
2 drizzles olive oil
1/4 cup basil pesto olive tapenade
1/4 pound salami Genoa
1/4 pound capocolla
1/4 pound pepperoni sandwich pepperoni from the deli
3 ounces prosciutto
8 ounces fresh mozzarella
1 roasted red bell pepper sliced thin
6 ounces marinated artichoke hearts
1 large tomato sliced
black pepper freshly ground to taste
basil leaves

US Customary - Metric

Instructions

Cut the loaf of bread horizontally and place both halves onto a few sheets of plastic wrap that is draped over a rimmed metal baking sheet. Doing this before the sandwich is build makes wrapping and transferring it to your fridge a lot easier.
Drizzle the top half with balsamic vinegar and olive oil.
On the bottom half, spread with an even layer of olive tapenade or pesto.
On top of the tapenade, layer with salami, capocollo, pepperoni, prosciutto and mozzarella.
Next top with sliced roasted red pepper, artichoke hearts, tomatoes, freshly ground black pepper and basil leaves.
Replace the top portion of the bread and wrap tightly with plastic wrap.
Set another rimmed metal baking sheet on top of the wrapped sandwich and weigh it down with a bunch of cans and refrigerate for 2 hours.
Unwrap, slice and serve.

Notes

NOTE: Keep in mind that depending on the size of your bread loaf will determine on how much of the meat and cheese you will need.

Nutrition