Italian Pressed Sandwiches

3 from 2 votes

Italian Pressed Sandwiches

Layers of Italian meats, roasted red peppers, tomatoes, spinach and fresh mozzarella all pressed between tender slices of Italian bread. Oh baby, these Italian pressed sandwiches are so yum!

Prep Time15

Resting Time6

Total Time6 15

Course: Fixing Lunch with Sandwich Recipes that Aren't PB&J, Over 500 Family Dinner Recipes Ideas

Cuisine: Italian

Keyword: italian, lunch, pesto, prosciutto, sandwich

Servings: Small Sandwiches

Author: Sweet Basil

Ingredients

1 Loaf Italian Bread 12oz, ciabatta or garlic
1/4 Cup Pesto
4-6 Slices Tomato
2 Red Bell Peppers roasted and seeded, sliced open (*see note)
Balsamic Glaze
3 Ounces Prosciutto
6 Ounces Italian Meats Mix (genoa salami, varzi, calabrese)
Fresh Mozzarella
1 Cup Baby Spinach or basil

US Customary - Metric

Instructions

Slice open the bread and spread one side liberally with pesto. On the other half drizzle a very small amount of olive oil.
1 Loaf Italian Bread, 1/4 Cup Pesto
Lay the tomatoes or roasted red pepper flat. Drizzle with a little balsamic glaze.
4-6 Slices Tomato, 2 Red Bell Peppers, Balsamic Glaze
Layer the meats, cheese and spinach (basil if desired).
3 Ounces Prosciutto, 6 Ounces Italian Meats Mix, Fresh Mozzarella, 1 Cup Baby Spinach
Close the sandwich and wrap in plastic wrap. Place in the fridge with a heavy skillet or anything very heavy on top for 6 hours or up to overnight.
Serve with chips and salad!

Video

Notes

*Heat the oven to broil and place the pepper on a cookie sheet under the coils. Roast, turning occasionally for 8-10 minutes. Allow to cool and peel off the skin. Slice open and remove seeds.

Nutrition