Italian Pressed Picnic Sandwiches
Ingredients
- 1 large loaf of ciabatta bread (sliced lengthwise (or ciabatta rolls))
- 3-4 tablespoons pesto
- 1/4 lb. sliced salami
- 3-4 slices prosciutto
- 3-4 slices provolone cheese
- 3-4 slices mozzarella cheese
- 6-8 basil leaves (washed and patted dry)
- plastic wrap (for wrapping the sandwiches)
Instructions
- Slice the ciabatta bread lengthwise, so that there is a top and a bottom slice. Spread 3-4 tablespoons of pesto the bottom piece of bread.
- Top the pesto with the salami, then the prosciutto, then the provolone and mozzarella cheese. Top the cheese with your basil leaves, then place the top of the bread on the sandwich. Press down on the sandwiches with your hands, then very tightly wrap them in plastic wrap. Place the sandwich in the fridge and top with a few heavy books and handweights or anything heavy you can find. Refrigerate for at least 4 hours and up to 24 hours.
- Remove from fridge and unwrap. Use a very sharp knife to cut sandwich. Keep leftovers in the fridge in an airtight container.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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