PRESSED ITALIAN SANDWICHES RECIPES

Name: Italian Pressed Sandwich
Prep time: 20 min
Total time: 1 h 5 min
Ingredients: 1 loaf rustic boule (1 pound), halved horizontally; 1/4 cup plus 2 tablespoons mayonnaise; Zest of 1 lemon (1 tablespoon), plus 3 tablespoons fresh juice; 3 tablespoons capers, preferably salt-packed, rinsed and drained; Coarse salt and freshly ground pepper; 3 ounces thinly sliced turkey; 3 ounces thinly sliced provolone; 3 ounces thinly sliced spicy capocollo or soppressata; 1 bunch watercress, thick stems removed, chopped (1 1/2 cups); 1 medium tomato, thinly sliced; Potato chips and sliced fruit, such as figs, for serving

ITALIAN PRESSED SANDWICH RECIPE | MARTHA STEWART

Italian Pressed Sandwich Recipe | Martha Stewart image

Layer sliced deli meats such as soppressata or capocollo and provolone cheese for an Italian-American pressed sandwich—no cooking required!

Provided by Martha Stewart

Categories Turkey Recipes

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Number Of Ingredients 11

Ingredients

1 loaf rustic boule (1 pound), halved horizontally
1/4 cup plus 2 tablespoons mayonnaise
Zest of 1 lemon (1 tablespoon), plus 3 tablespoons fresh juice
3 tablespoons capers, preferably salt-packed, rinsed and drained
Coarse salt and freshly ground pepper
3 ounces thinly sliced turkey
3 ounces thinly sliced provolone
3 ounces thinly sliced spicy capocollo or soppressata
1 bunch watercress, thick stems removed, chopped (1 1/2 cups)
1 medium tomato, thinly sliced
Potato chips and sliced fruit, such as figs, for serving

Steps:

Remove insides of bread halves; reserve for another use. Stir together mayonnaise, lemon zest and juice, and capers in a bowl; season with salt and pepper. Divide mixture evenly between top and bottom bread halves. Layer half of turkey, cheese, and capocollo on bottom, then repeat layering with remaining meats and cheese. Pack watercress into top half; layer with tomato slices and season with salt and pepper.
Close sandwich. Wrap tightly in plastic wrap, then foil. Place a heavy skillet on top; press down to flatten sandwich slightly. Add several heavy canned goods to top of skillet. Let sit at least 45 minutes or, in refrigerator, up to 12 hours before unwrapping, slicing into wedges, and serving with chips and fruit.

PRESSED ITALIAN SANDWICHES — LET'S DISH RECIPES

Pressed Italian Sandwiches — Let's Dish Recipes image

Italian meats and cheeses are layered with pesto and fresh basil, then wrapped and pressed in these flavorful sandwiches that are perfect for picnics and parties.

Provided by Danelle

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 10

Ingredients

Finely chopped olives (black or green)
Roasted red peppers
Sun dried tomatoes
Roasted garlic
1 ciabatta loaf
1/4-1/2 cup prepared basil pesto
1/2 pound sliced Italian cold cuts (salami, pepperoni, sopressata, mortadella, capocolla, prosciutto, etc.)
1/2 pound sliced Provolone cheese
1 cup fresh spinach, arugula or basil
Salt and pepper, to taste

Steps:

Slice ciabatta loaf in half horizontally.
Spread desired amount of pesto over the bottom half of the bread. Don' t over-saturate the bread.
Layer the Italian meats over the pesto. Top with the sliced cheese. Layer the spinach, basil or other greens over the cheese.
Optional toppings can be added to either the top or the bottom of the sandwich.
Place the top half of the loaf over the sandwich fillings.
Wrap the sandwich thoroughly with plastic wrap. 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 cast iron skillet or six-pack of soda).
Let the sandwich sit for at least 6 hours, but preferably over night. Unwrap, cut into 8 pieces and serve.

Nutrition Facts : ServingSize 8

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