Pressed Italian Sandwiches

Ingredients:

• 1 loaf Italian bread or chabata
• 1/2 cup store-bought olive tapenade
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 pound hard salami, thinly sliced
• 8 ounces fresh mozzarella, sliced
• 1 roasted red bell pepper, sliced
• 4 Romaine lettuce leaves
• 6 leaves fresh basil

Preparation:

Cut the Italian loaf in half horizontally. Spread bottom half with tapenade. Drizzle cut side of top half with vinegar and oil.

Arrange salami on top of tapenade, then the mozzarella, red pepper, Romaine and basil. Place top half of loaf on filling.

Wrap sandwich thoroughly with plastic wrap or foil. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a weight (such as a cast iron Dutch oven, cast iron skillet or six-pack of soda/beer). Let sit 30 minutes to 2 hours.

Unwrap, cut and serve

****************************************************************************************

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

This post contains affiliate links, so I make a small commission if you purchase through my links – that support helps to keep this blog running.

Copyright Foodie Made Simple, LLC. All text, recipes and photographs are copyrighted and may not be published elsewhere without express permission. Pinterest, Twitter, Instagram, Tumbler, Google+ and Facebook users, you are welcome to “pin” photos! re-tweet and “share” links all you like, just don’t copy the recipes themselves. Fellow bloggers are welcome to repost my recipes, just write the recipe in your own words, use your own photograph, then link back to the original recipe on rvcookingmadesimple.com