Italian Pressed Sandwiches
Recipe - Rosemount
Italian Pressed Sandwiches
Prep Time10 Minutes
Servings24
Cook Time70 Minutes
Ingredients
1 pkg (12 oz) La Brea Bakery Ciabatta rolls
1/3 cup basil pesto
4 slices provolone cheese
1/2 cup chopped sundried tomatoes in oil, drained
8 slices (3 oz) capocollo
8 slices (3 oz) salami
4 slices (3 oz) prosciutto
Directions
- Bake rolls according to package directions. Cool slightly. Cut rolls in half horizontally. Spread pesto on bottom rolls.
- Place 1 slice provolone on each bottom roll; top with 2 tablespoons tomatoes. Add 2 slices each capocollo, salami, and prosciutto. Place tops of rolls. Tightly wrap in plastic wrap and refrigerate with a heavy skillet on top to press and blend flavors, at least 1 hour.
10 minutes
Prep Time
70 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
La Brea Bakery Take & Bake Ciabatta Rolls, 12 Ounce
$4.99$0.42/oz
Barilla Rustic Basil Pesto Sauce & Spread, 6.5 Ounce
$4.29$0.66/oz
Essential Everyday Cheese, Provolone, Non-Smoked, Sliced, 10 Each
$2.99$0.30 each
Alessi Tomatoes, Sun Dried, in Extra Virgin Olive Oil, 7 Ounce
$5.99$0.86/oz
Del Duca Capocollo Sliced, 3 Ounce
$3.99 was $5.99$1.33/oz
Del Duca Salami, Genoa, Uncured, 3 Ounce
$3.99 was $5.99$1.33/oz
Del Duca Prosciutto, Dry Cured, 3 Ounce
$3.99 was $5.99$1.33/oz
Directions
- Bake rolls according to package directions. Cool slightly. Cut rolls in half horizontally. Spread pesto on bottom rolls.
- Place 1 slice provolone on each bottom roll; top with 2 tablespoons tomatoes. Add 2 slices each capocollo, salami, and prosciutto. Place tops of rolls. Tightly wrap in plastic wrap and refrigerate with a heavy skillet on top to press and blend flavors, at least 1 hour.