Pressed Italian Sandwiches
These tasty sandwiches are perfect for a picnic or a tailgalte. Make them early in the day or preferrably 24 hours in advance so the flavors have a chance to fully combine. For a pretty presentation that keeps the sandwiches together, wrap the cut portions in small strips of parchment paper, twisted at the top.
Pressed Italian Sandwiches
Ingredients
- 1 baguette
- 3 tbsp olive oil
- ½ cup prepared pesto
- ⅓ lb each of 4 of your favorite italian cold cuts like pepperoni, salami, prosciutto, capicola, mortadella
- ½ lb sliced provolone
- ½ lb fresh mozzarella, thinly sliced
- ½ jar roasted red peppers, thinly sliced
- ½ jar mild pepperocini, thinly sliced
- ½ cup giardinara, diced
- ½ cup red onion, thinly sliced
Instructions
- Preheat the oven to 350℉. Slice the baguette lengthwise and brush each side with olive oil. If the baguette is very long, you can cut it in half widthwise as well. Heat bread in oven until warm and softened, but not browned. Remove from oven.
- Spread each side of the baguette with pesto. Layer remaining ingredients evenly on one side of the baguette. Top with other half of the baguette and press together firmly.
- Tightly wrap the sandwiches in plastic wrap and place on tray or baking sheet. Place a heavy cutting board or a cast iron skillet with another heavy item like a 6-pack of beer on top of the sandwiches so that they are evenly pressed. Place in the fridge.
- When ready to serve, remove plastic wrap, slice into 2" portions and secure with toothpicks or strips of parchment paper, twisted at the top.