Sunsets Pressed Italian Sandwiches Recipes

SUNSET'S PRESSED ITALIAN SANDWICHES

Sunset's Pressed Italian Sandwiches image

From the magazine's August 2007 edition: "Catherine High, Bothell, WA - High's hearty sandwiches pack beautifully for toting along on a picnic or to the beach." Nutrition facts: 398 cal, 261 fat cal, 20g protein, 29g fat, 8.5g sat fat, 22g carb, 1.2g fiber, 1,449mg sodium, 64mg chol. Note: cook time is pressing time.

Provided by Heather3271

Categories Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 loaf ciabatta (about 8 x 14 x 2 inches)
1/2 cup tapenade, store-bought black (or green)
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 lb genoa salami, thinly sliced
1/4 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

Steps:

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.

Nutrition Facts : Calories 173.9, Fat 14.5, SaturatedFat 5.9, Cholesterol 36.9, Sodium 437.2, Carbohydrate 1.7, Fiber 0.3, Sugar 0.9, Protein 9.4

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.

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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Cut ciabatta in half horizontally. Spread bottom half with tapenade. Drizzle cut side of top half with vinegar and oil.
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