Pressed Italian Sandwich
A delightful twist on a classic sandwich, the Pressed Italian Sandwich is quick and easy, making it perfect for busy days or gatherings.
Ingredients
Sandwich Components
- 2 slices Ciabatta bread or focaccia Can use any sturdy bread.
- 8 ounces Assorted Italian meats (prosciutto, salami, mortadella) Choose your favorite combination.
- 4 ounces Provolone cheese Slice or shred as preferred.
- 1 cup Fresh basil Use fresh for best flavor.
- 1 cup Roasted red peppers Jarred or homemade.
- 2 tablespoons Olive oil For drizzling.
- to taste Balsamic glaze Optional but recommended.
Instructions
Preparation
- Slice your ciabatta or focaccia bread in half.
- Drizzle a bit of olive oil on the cut sides.
Assembly
- Layer the sandwich starting with a generous layer of your chosen meats.
- Add provolone cheese, roasted red peppers, and fresh basil.
Cooking
- Gently close the sandwich and place it on a panini press or skillet.
- Cook until the bread is golden brown and the cheese is melty, about 3-5 minutes per side.
Serving
- Remove from heat and let it sit for a minute.
- Cut your sandwich into halves or quarters and drizzle with balsamic glaze if desired.
Notes
Don’t overstuff to maintain proper pressing. Use fresh ingredients for the best flavor. These sandwiches can be made in advance.