Pressed Italian Sandwich with Pesto

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.

Yield: 8 servings (serving size: 1 piece)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Other: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 0.0%
  • Fat: 13g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 17.2g
  • Carbohydrate: 33.2g
  • Fiber: 1.5g
  • Cholesterol: 27mg
  • Iron: 2.5mg
  • Sodium: 987mg
  • Calcium: 224mg

Ingredients

  • 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

Preparation

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