Pressed Italian Sandwich with Pesto
Oxmoor House
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
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. 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.
Pressed Italian Sandwich with Pesto Recipe at a Glance
- COURSE: Sandwiches
- PUBLICATION: Oxmoor House
More Recipes for Sandwiches
-
Italian-Style Sandwiches
Southern Living -
Sun-dried Tomato-Pesto Burgers
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy
