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Pressed Italian Sandwich with Pesto

Oxmoor House
Prep time 14 mins
Other time 2 hrs
Yield 8 servings (serving size: 1 piece)
This pressed sandwich can be made a day ahead and stored in the refrigerator until ready to serve—just be sure to layer the red bell pepper strips between the prosciutto and cheese to prevent the bread from becoming soggy.


  • 1 (16-ounce) ciabatta
  • Pesto
  • 6 ounces very thinly sliced prosciutto
  • 1 cup drained bottled roasted red bell pepper, cut into strips
  • 8 (0.75-ounce) slices mozzarella cheese
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 313
  • caloriesfromfat 0.0 %
  • fat 13 g
  • satfat 4.6 g
  • monofat 6.1 g
  • polyfat 1.4 g
  • protein 17.2 g
  • carbohydrate 33.2 g
  • fiber 1.5 g
  • cholesterol 27 mg
  • iron 2.5 mg
  • sodium 987 mg
  • calcium 224 mg

How to Make It

  1. Slice ciabatta in half horizontally. Hollow out top and bottom halves of bread; reserve torn bread for another use. Spread Pesto over bottom half of bread. Layer prosciutto, bell pepper strips, and cheese over pesto; sprinkle with pepper. Replace top half of bread. Wrap loaf in plastic wrap and foil, and place on a plate; top with a heavy skillet filled with heavy cans. Refrigerate 2 hours or overnight.

  2. Remove foil and plastic wrap; cut sandwich into 8 pieces.

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