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11

Make-Ahead Italian Pressed Sandwich

Prep 15 min
Total 2 hr 15 min
Servings 6

The secret to sealing in all the robust flavors of this picnic-perfect sandwich — Italian meats, roasted red bell peppers, fresh mozzarella, basil, spinach — is to wrap it up and weigh it down with something heavy. Bricks, Dutch ovens and cast-iron skillets are all fair game. MORE + LESS -

Ingredients

loaf (14 oz) ciabatta bread, cut in half horizontally

tablespoon olive oil

slices deli ham (about 6 oz)

slices mortadella (about 8 oz)

slices soppressata dry salami (about 2 oz)

slices provolone cheese (about 3 oz)

1/2

cup roasted red bell peppers (from 12-oz jar), drained

large leaves fresh basil

oz fresh mozzarella cheese, cut into 1/4-inch thick slices

1/2

cup baby spinach

teaspoon red wine vinegar

Steps

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1

Place bread halves on work surface, cut sides up. Tear bread from top half, leaving about a 1/2-inch shell. Brush cut side of top half with olive oil.
2

Layer ham, mortadella, soppressata and provolone on bottom half of ciabatta. Top with a layer of roasted peppers, fresh basil, fresh mozzarella and spinach. Drizzle vinegar over spinach; replace top half of ciabatta.
3

Wrap entire loaf with plastic food wrap, slightly pressing. Place in refrigerator; weigh it down with 13x9-inch (3-quart) glass baking dish. Refrigerate at least 2 hours but no longer than 12 hours.
4

When ready to serve, unwrap. Cut crosswise into 6 slices.

Expert Tips

The torn-out bread can be turned into bread crumbs. Tear into small pieces, and mix with 1 teaspoon oil in small bowl; spread on cookie sheet. Toast in 350°F oven 10 to 12 minutes, stirring occasionally, until golden brown. Cool, and store in airtight container.