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.

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
14 mins
additional:
2 hrs
total:
2 hrs 14 mins
Yield:
8 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

313 calories; calories from fat 0%; fat 13g; saturated fat 4.6g; mono fat 6.1g; poly fat 1.4g; protein 17.2g; carbohydrates 33.2g; fiber 1.5g; cholesterol 27mg; iron 2.5mg; sodium 987mg; calcium 224mg.
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