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These hearty pressed Italian sandwiches are weighted to compress the layers, but we’ve found that stuffing the filled ciabatta loaf into a pack to tote to the beach or on the trail also does the trick nicely. If you’re taking these sandwiches camping, fill and cut the loaf before you leave the car or camp, then wrap the loaf in foil followed by a large resealable plastic bag.

Catherine High, Bothell, WA
This Story Originally Appeared On sunset.com

Gallery

Erin Kunkel

Recipe Summary

prep:
20 mins
stand:
30 mins
total:
50 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut ciabatta in half horizontally. Spread bottom half with tapenade. Drizzle cut side of top half with vinegar and oil.

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  • Arrange salami on top of tapenade, followed by the prosciutto, cold cuts, mozzarella, red pepper, and basil. Sprinkle with pepper to taste and 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 2- to 4-lb. weight (such as a large pot or six-pack of soda). Let sit 30 minutes to 2 hours. Unwrap, cut into eighths, and serve.

Nutrition Facts

398 calories; calories from fat 66%; protein 20g; fat 29g; saturated fat 8.5g; carbohydrates 22g; fiber 1.2g; sodium 1449mg; cholesterol 64mg.
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