Italian Pressed Sandwich

Italian pressed sandwiches are hearty sandwiches loaded with Italian ingredients and seasonings. Perfect for picnics and game day parties.The recipe's here!

Course Main Dishes

Cuisine Mediterranean

Keyword entree, pressed sandwich, salami, sandwich, super bowl recipe

Prep Time 1 15

Cook Time 5

Total Time 1 20

Servings Servings

Calories 465kcal

Ingredients

Ingredients:

1 red bell pepper halved, seeds and veins removed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic minced
1 teaspoon dijon mustard
1 loaf crusty Italian bread ie cibatta cut in half lengthwise
1/2 cup olive tapenade
4 - 5 slices provolone cheese
8 slices capicola or hard salami
8 slices calabrese or sopressata
4 slices proscuitto
1/2 cup chopped fresh parsley
1 cup baby arugula

Instructions

Roast the red pepper. Turn on oven broiler and broil red pepper until the skin starts to blacken. About 5 minutes. Remove from oven, allow to cool and slice.
In a bowl, mix together olive oil, balsamic vinegar, garlic and dijon mustard. Set aside while you prepare the sandwich.
Spread the olive tapenade on the bottom half bread. Place the rest of the toppings, in the following order, on top: provolone cheese, roasted red pepper, capicola, calabrese, proscuitto, parsley and arugula. Drizzle the olive oil/balsamic dressing over the top. Place the top half of the loaf on top.
Wrap entire sandwich tightly in plastic wrap. Place in the refrigerator and place a heavy bottom skillet, such as cast iron, on top of the sandwich. Allow to set for at least 1 hour.
Slice sandwich into 8 - 10 pieces and serve.

Notes

You can use jarred roasted red pepper instead of roasting it yourself.

If you refrigerate the sandwich overnight, take it out of the refrigerator 20-ish minutes before. This will help soften the bread a little bit.

You can substitute any variety of meat you like! 3 different kinds is usually the perfect variety.

Nutrition information for estimation purposes only.

Nutrition