Italian Pressed Sandwiches
Recipe - Eagan East Liquor
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
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.