Mad Hungry: Game Day Food by Lucinda Scala Quinn

Author:Lucinda Scala Quinn
Language: eng
Format: epub
Publisher: Workman Publishing Co., Inc.
Published: 2019-03-05T16:00:00+00:00

italian pressed sandwiches

serves 6

This pressed sandwich borrows the flavors of a classic hero, but with less bread, more filling, and a compact result. Lay out sandwich fixings—your choice—on a whole loaf of bread that’s been halved lengthwise, then cut it into several sections for a quick and efficient way to make multiple sandwiches.

1 rectangular ciabatta or other thick-crusted bread, about 18 by 5 inches (46 by 13 cm)

1½ tablespoons extra-virgin olive oil

4 ounces (¼ pound/113 g) prosciutto, thinly sliced

4 ounces (¼ pound/113 g) hard salami, thinly sliced

8 ounces (½ pound/227 g) fresh mozzarella cheese, sliced

Freshly ground black pepper

⅛ teaspoon dried oregano

5 whole sun-dried tomatoes in oil, thinly sliced

Slice the bread horizontally and lay each half, cut-side up, on a work surface. Drizzle with the olive oil. On one half, lay down the prosciutto to cover. Repeat with the salami and mozzarella. Top with the pepper, oregano, and sun-dried tomatoes. Cover with the other half of the bread.

Press down on the sandwich and wrap tightly in plastic wrap and then foil. Press under heavy saucepans or cans for up to overnight in the refrigerator. When ready to eat or pack, unwrap the loaf, cut into servings, and serve or rewrap and pack.

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