Pressed Italian Sandwiches Recipes

PRESSED ITALIAN SANDWICHES

Pressed Italian Sandwiches image

These super flavorful sammies are stuffed with ham, salami, provolone and roasted red pepper. Smeared with pesto and pressed overnight. Great for a crowd!

Provided by Kathi & Rachel

Time 20m

Number Of Ingredients 9

Ingredients

1 loaf ciabatta bred
1/2 pound sliced deli ham
1/2 pound sliced provolone
1 15 ounce jar roasted whole red peppers - drained and patted dry...as dry as you can get them
2 cups spinach leaves - stems removed
1/4 pound sliced salami
1/3 cup Pesto
3 tablespoons good olive oil,
Salt and pepper

Steps:

Slice bread horizontally. Don't worry if it isn't perfect. When these are pressed and sliced, nobody will notice!
Spread pesto on one half of the bread and olive oil on the other. Salt and pepper over olive oil side.
Layer your ingredients. Ham, peppers, provolone , spinach, salami.
Add the top of the bread on and wrap tightly in plastic wrap several times.
Place the wrapped sandwich on a cookie sheet. Add a large baking dish and some weight on top. Bricks, a cast iron pan, hand weights or kettle ball are a few suggestions!
Store in refrigerator overnight or at least 2 hours. Remove plastic, slice and serve!
Garnish with toothpicks and olives if desired.

Nutrition Facts : Calories 229 kcal, Carbohydrate 15 g, Protein 11 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 633 mg, ServingSize 1 serving

ITALIAN PRESSED SANDWICH

Italian Pressed Sandwich image

Layer sliced deli meats such as soppressata or capocollo and provolone cheese for an Italian-American pressed sandwich-no cooking required!

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Time 1h5m

Number Of Ingredients 11

Ingredients

1 loaf rustic boule (1 pound), halved horizontally
1/4 cup plus 2 tablespoons mayonnaise
Zest of 1 lemon (1 tablespoon), plus 3 tablespoons fresh juice
3 tablespoons capers, preferably salt-packed, rinsed and drained
Coarse salt and freshly ground pepper
3 ounces thinly sliced turkey
3 ounces thinly sliced provolone
3 ounces thinly sliced spicy capocollo or soppressata
1 bunch watercress, thick stems removed, chopped (1 1/2 cups)
1 medium tomato, thinly sliced
Potato chips and sliced fruit, such as figs, for serving

Steps:

Remove insides of bread halves; reserve for another use. Stir together mayonnaise, lemon zest and juice, and capers in a bowl; season with salt and pepper. Divide mixture evenly between top and bottom bread halves. Layer half of turkey, cheese, and capocollo on bottom, then repeat layering with remaining meats and cheese. Pack watercress into top half; layer with tomato slices and season with salt and pepper.
Close sandwich. Wrap tightly in plastic wrap, then foil. Place a heavy skillet on top; press down to flatten sandwich slightly. Add several heavy canned goods to top of skillet. Let sit at least 45 minutes or, in refrigerator, up to 12 hours before unwrapping, slicing into wedges, and serving with chips and fruit.

PRESSED ITALIAN PICNIC SANDWICH WITH OLIVE RELISH

Pressed Italian Picnic Sandwich with Olive Relish image

Provided by Valerie Bertinelli

Categories main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 small celery rib, finely chopped
1 small clove garlic, finely grated
1 cup pitted olives, preferably a mix of colors, chopped
1 tablespoon chopped flat-leaf parsley
1 tablespoon olive oil
1/4 teaspoon Italian seasoning
1 large loaf ciabatta, split horizontally
1/2 pound sliced provolone
2 to 3 ounces thinly sliced Genoa salami
2 to 3 ounces thinly sliced roasted turkey
2 to 3 ounces thinly sliced ham
2 to 3 ounces thinly sliced mortadella

Steps:

Stir together the celery, garlic, olives, parsley, olive oil and Italian seasoning in a medium bowl.
Put the bottom half of the ciabatta on a work surface. Arrange half of the cheese on the bread, then top with the salami, turkey, ham and mortadella. Top the meat with the remaining cheese and the olive relish. Cover the sandwich with the top of the ciabatta.
Wrap the sandwich tightly with plastic wrap and place it on a baking sheet. Place another baking sheet on top of the sandwich and weigh it down with a few large cans or a heavy skillet. Refrigerate the sandwich for at least 4 hours and up to 8.
When ready to serve, unwrap the sandwich and cut into 6 to 8 pieces

EASY ITALIAN GRILLED SANDWICHES

Easy Italian Grilled Sandwiches image

Assemble this muffuletta-inspired pressed sandwich late-morning, then wrap it in foil and put it under a heavy skillet for at least an hour to let the flavors meld. After a spell on the grill or in the oven to melt the cheese, simply cut and pass the panini around the table.

Provided by Shira Bocar

Categories Food & Cooking Lunch Recipes Sandwich Recipes

Time 1h55m

Number Of Ingredients 9

Ingredients

1 loaf ciabatta (1 pound)
Extra-virgin olive oil, for brushing
1/2 cup olive tapenade
4 ounces sliced provolone
8 ounces low-moisture mozzarella (such as Polly-O), thinly sliced
1 cup thinly sliced roasted red peppers
1 jar (12 ounces) marinated artichoke hearts, drained and chopped
4 ounces thinly sliced spicy salami
2 cups baby arugula

Steps:

Preheat oven to 375°F. Split bread horizontally; scoop out soft interior and reserve for croutons or breadcrumbs (see cook's note). Brush inside of each bread half with oil. Bake, cut-side up, until toasted, about 7 minutes. Let cool completely. Spread tapenade on bottom half of bread; add provolone and mozzarella. Top with peppers, artichokes, and salami. Scatter top with arugula. Top with other bread half; press to sandwich.
Wrap tightly with foil. Place a heavy skillet on top; weigh down with canned goods. Refrigerate at least 1 hour and up to 8 hours.
Preheat a grill to medium, or oven to 375°F. Transfer wrapped sandwich to grill and cover (or transfer to oven); cook, flipping once, until cheese begins to melt and bread is crisp, about 20 minutes. Remove foil, slice, and serve.

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