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Pressed Italian Sandwich

Pressed Italian Sandwich

 Pressed Italian Sandwich

This pressed Italian sandwich is delicious.  It works great for picnics or occasions where you would like to make it in advance.  The bread doesn’t get soggy and, lets be honest, it looks fancy.  Your friends or family will think you put way more effort making it than you really did.  The pesto and sun dried tomato spread are a great substitute for your typical mayonnaise and mustard combo. Plus, it has 3 of my favorite Italian meats all in one sandwich.  I also went a little heavy on the cheese layering, because I know everyone loves cheese.  I also like to put a layer of basil you could use it as a mattress because that stuff is amazing.  I would substitute basil for all lettuce if it were socially acceptable.

Sun Dried Tomato Paste

Pressed Italian Sandwich Prep

Pressed Italian Sandwich Prep

Pressed Italian Sandwich Prep

Pressed Italian Sandwich Prep

Pressed Italian Sandwich Prep

Pressed Italian Sandwich Prep

Pressed Italian Sandwich Prep

Pressed Italian Sandwich

 

Ingredients:

Ciabatta Bread (I use this because the bread won’t get soggy from the oils in the spreads)

Pesto Sauce

Sun Dried Tomato paste  (or a jar of sun dried tomatoes and toss them in a processor to make it into a paste, which is what I did)

Provolone Cheese

Italian Meat Trio  (I used Salami, Prosciutto, and Capicola. They sell it prepackaged at trader Joes!)

Fresh Basil Leaves

Note: You can use as much or as little of each ingredient, it’s a matter of personal preference.

Instructions: Refer to above pictures for layering order.  After layering all your ingredients, wrap tightly in plastic wrap and place in the fridge with something heavy on it.  Refrigerate for a minimum of three hours or up to a day in advance.  The heavy object only needs to be left on for the first few hours.  It will remain pressed until eaten.

Enjoy!

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