Pressed Italian sandwich recipe, perfect picnic food

July 3, 11:50 AMOrlando Cooking ExaminerDawn Viola

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Orlando Cooking Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Pressed Italian sandwiches make the perfect picnic finger food - they're easy to assemble, easy to pack, and easy to eat in three big, messy delicious bites. Adding a weight to the sandwiches, in the form of a covered brick or cast iron pan, gently presses the fresh ingredients together, leaving the Italian bread no choice but to soak up the garlic-infused olive oil and sweet balsamic vinegar from the tomato marinade. The buffalo mozzarella and Italian meats meld into a mild, tangy, salty fusion of favorite antipasti flavors.

Pressed Italian sandwiches
Yields 12 finger sandwiches

Ingredients:
1 loaf Italian Bread
5 plum tomatoes, seeded and chopped
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
10 large fresh basil leaves (or enough to cover the bottom of the bread)
10 slices Genoa salami
10 slices Prosciutto
10 slices Cappicola (Coppa)
10 slices Mortadella
2 pounds fresh buffalo mozzarella, sliced to 1/8" thick

Directions:
Slice the loaf of Italian bread lengthwise, like a hamburger bun. Make a shallow well in the top half by removing some of the bread across the entire length of the top half. Set aside uncovered.

In a small bowl, add the seeded tomatoes, olive oil, balsamic vinegar, garlic, salt and pepper. Mix well to combine and set aside for 10 minutes. After 10 minutes, remove the tomatoes from the oil mixture and set aside.

Using a basting brush, brush the inside of the top and bottom halves of the bread with the olive oil mixture. Spoon an even layer of the tomatoes in the well of the top crust. Set aside.

Place an even layer of the basil leaves across the bottom crust. Layer the meats and cheese in any order of preference. Carefully flip the bottom crust onto the top crust and wrap in parchment.

Place the sandwich on a baking sheet and add light weights across the entire sandwich - bricks wrapped in foil or parchment, or a cast iron skillets work well. Place in the refrigerator for at least two hours or overnight. Remove from the fridge and remove parchment paper. Slice across into 12 equal finger sandwiches and wrap individually.