My friend Ellyn makes the most amazing pressed sandwiches. Ellyn is on the other side now so I can’t ask her about them. I set out to recreate them as best I could and the result was very tasty! The idea of putting lots of Italian meat, mozzarella cheese, basil and red pepper together between soft bread and pressing it with a couple of heavy books is just plain fun!
Fresh soft Italian bread works best but a ciabatta bread would work as well. Buy good quality Italian meats. They are well worth the money. The older I get the more I learn that quality counts!!
If you are not a fan of balsamic vinegar substitute an olive tapenade. I like the sandwich both ways. So get ready to have a little fun smooshing your sandwich. Go ahead. It is okay. It helps to bring all of the flavor together in harmony.
If you are a big sandwich nut like me check out some of my other sandwiches!
Italian Pressed Sandwiches
- 1 Italian loaf or ciabatta loaf
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 8 ounces fresh mozzarella sliced thin
- 12 leaves fresh basil torn into bite size pieces
- 16 ounce jar roasted red pepper
- 1/3 lb thinly sliced Genoa salami
- 2 ounces cooked capocolla
- 2 ounces sliced pepperoni
- 2/3 cup sliced pepperoncinis
- Fresh ground black pepper
- Slice loaf in half lengthwise.
- In small bowl whisk vinegar and olive oil together. Drizzle over top half of loaf.
- On bottom half of loaf layer mozzarella, basil, red pepper, salami, capocolla, pepperoni, pepperoncinis and pepper. Top with basil drizzled side.
- Wrap in plastic wrap or aluminum foil. Press with something heavy like books or a cutting board for 30 minutes up to 2 hours. Unwrap, slice and enjoy!