Pressed Italian Camp Sandwiches
These Hearty Pressed Italian Camp Sandwiches are perfect for a day out hiking or picnicking at the lake.The sandwiches need a bit of compressing so make them early in the morning before you head out. Stuff the neat little package in your backpack to help the process along. By lunch time the Pressed Italian Camp Sandwiches will be calling your name.
- 1 ciabatta loaf (be sure the bread is hearty or the sandwich will not hold up and get soggy)
- ½ cup basil pesto
- 1 tablespoons balsamic vinegar
- 1 tablespoons extra-virgin olive oil
- ¼ pound thinly sliced Genoa salami
- 3 ounces thinly sliced prosciutto
- ¼ pound thinly sliced spicy Italian cold cuts, such as coppa or capocolla
- 8 ounces fresh mozzarella, sliced
- 1 roasted red bell pepper, chopped
- Freshly ground black pepper
- Cut bread in half horizontally. Spread bottom half with pesto.
- Arrange salami on top of pesto, followed by the prosciutto, cold cuts, mozzarella and red pepper. Combine olive oil and balsamic and drizzle on top of red pepper.
- Sprinkle with pepper to taste and place top half of loaf on filling.
- Wrap sandwich thoroughly with plastic wrap and then a layer of aluminum foil. Place a heavy pan on top of sandwich and weight it down with a large stone or a six-pack of soda. Allow to press for 30 minutes. Unwrap, cut into eighths, and serve
- Sandwich will keep for 2 - 3 hours.
Recipe adapted from Sunset Magazine: Pressed Italian Sandwiches
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