ITALIAN COLD SANDWICHES RECIPES

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PRESSED ITALIAN SANDWICHES RECIPE | MYRECIPES



Pressed Italian Sandwiches Recipe | MyRecipes image

These hearty pressed Italian sandwiches are weighted to compress the layers, but we’ve found that stuffing the filled ciabatta loaf into a pack to tote to the beach or on the trail also does the trick nicely. If you’re taking these sandwiches camping, fill and cut the loaf before you leave the car or camp, then wrap the loaf in foil followed by a large resealable plastic bag.

Provided by Catherine High, Bothell, WA

Total Time 50 minutes

Prep Time 20 minutes

Yield Makes 8 servings

Number Of Ingredients 11

1 ciabatta loaf (about 8 by 14 by 2 in.)
½ cup store-bought black or green olive tapenade
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
¼ pound thinly sliced Genoa salami
3 ounces thinly sliced prosciutto
¼ pound thinly sliced spicy Italian cold cuts, such as coppa or capocolla
8 ounces fresh mozzarella, sliced
1 roasted red bell pepper, chopped
6 leaves fresh basil, torn into bite-size pieces
Freshly ground black pepper

Steps:

  • Cut ciabatta in half horizontally. Spread bottom half with tapenade. Drizzle cut side of top half with vinegar and oil.
  • Arrange salami on top of tapenade, followed by the prosciutto, cold cuts, mozzarella, red pepper, and basil. Sprinkle with pepper to taste and place top half of loaf on filling.
  • Wrap sandwich thoroughly with plastic wrap or foil. 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 398 calories, CarbohydrateContent 22 g, CholesterolContent 64 mg, FatContent 29 g, FiberContent 1.2 g, ProteinContent 20 g, SaturatedFatContent 8.5 g, SodiumContent 1449 mg

CLASSIC COLD-CUT SUB SANDWICHES | RICARDO



Classic Cold-Cut Sub Sandwiches | RICARDO image

Submarine sandwiches are named for the underwater boats of a similar shape. This Italian-American specialty goes by different names in different places. In New England, they’re known as grinders. New York loves its heroes, Philadelphia has its hoagies and New Orleans serves up po’ boys.

Provided by Ricardocuisine

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 11

4 10-inch (25 cm) submarine buns
1/4 cup (60 ml) mayonnaise
1/2 lb (225 g) mild provolone cheese, sliced
1 lb (450 g) mixed cold cuts (such as ham, mortadella, smoked turkey, capicollo)
2 tomatoes, sliced
2 cups (120 g) iceberg lettuce, thinly sliced
1 green bell pepper, seeded and thinly sliced
1/2 red onion, thinly sliced
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) red wine vinegar
1/8 tsp dried oregano

Steps:

  • Classic Cold-Cut Sub Sandwiches

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