Italian Pressed Sandwiches

July 3, 2018

Sandwiches are a great lunch idea when it’s too hot to cook.

Italian Pressed Sandwiches

6 to 8 ciabatta rolls
1 1/2 tablespoons extra-virgin olive oil
1/4 pound prosciutto, thinly sliced
1/2 pound salami, thinly sliced
1/2 pound fresh mozzarella cheese, sliced
Freshly ground black pepper
1/8 teaspoon dried oregano
5 whole sun-dried tomatoes in oil, thinly sliced

  1. Slice the rolls and drizzle insides with the olive oil. On one half, lay down the prosciutto to cover. Repeat with the salami and mozzarella. Top with the pepper, oregano, and sun-dried tomatoes.
  2. Press down on the sandwich and wrap tightly in plastic wrap and then foil. Press under heavy saucepans or cans for up to overnight in the refrigerator. When ready to eat, unwrap the loaf and cut into servings.

My notes: Sandwiches can get pretty boring, but this is a yummy combination of ingredients. With no mayonnaise, these are perfect to take on a picnic or to the beach.

Adapted from Mad Hungry: Feeding Men and Boys


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