Pressed Italian Sandwich
Serves 8.
Note: Picnics just got a lot easier with this hearty make-ahead sandwich. Big enough to feed a crowd, this multilayered beauty is easy to transport and even easier to serve. From Meredith Deeds.
• 1/2 c. store-bought black or green olive tapenade
• 1/2 c. chopped marinated artichoke hearts
• 2 roasted red peppers (from a jar, or roasted yourself), chopped
• 2 tbsp. balsamic vinegar
• 1 (about 8-in.) round artisan Italian bread loaf
• 3 tbsp. extra-virgin olive oil
• 8 oz. fresh mozzarella, cut into 1/4-in. slices
•1/4 lb. thinly sliced Genoa salami
• 3 oz. thinly sliced prosciutto
• 1/4 lb. thinly sliced spicy Italian cold cuts, such as coppa or capocolla
• 1/4 lb. thinly sliced provolone
• 1/2 c. fresh basil leaves
Directions
In a small bowl, combine the tapenade, artichoke hearts, roasted red peppers and balsamic vinegar.
Cut the Italian bread loaf in half and scoop out the inside of both the top and bottom, leaving a 1-inch thick shell. Save the scooped-out bread for another use (such as breadcrumbs). Brush the inside of the bread with the olive oil.
Divide the tapenade mixture between the top and bottom halves of the bread. Spread evenly to coat top and bottom.
Arrange mozzarella, salami, prosciutto, cold cuts, provolone and basil on top of the tapenade 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 brick). Let sit 4 hours to overnight. Unwrap, cut into eighths, and serve.
Nutrition information per serving:
Calories445Fat25 gSodium1,310 mg
Carbohydrates34 gSaturated fat9 gTotal sugars4 g
Protein22 gCholesterol55 mgDietary fiber3 g
Exchanges per serving: 1 vegetable, 2 starch, 2 high-fat protein, 1 ½ fat.
