Italian Pressed SandwichesItalian Pressed Sandwiches
Italian Pressed Sandwiches
Italian Pressed Sandwiches
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Recipe - Eagan
Italian Pressed Sandwiches recipe
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
  1. Bake rolls according to package directions. Cool slightly. Cut rolls in half horizontally. Spread pesto on bottom rolls.
  2. 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
1 pkg (12 oz) La Brea Bakery Ciabatta rolls
La Brea Bakery Take & Bake Ciabatta Rolls
La Brea Bakery Take & Bake Ciabatta Rolls, 12 Ounce
$4.99$0.42/oz
1/3 cup basil pesto
Barilla Rustic Basil Pesto Sauce & Spread
Barilla Rustic Basil Pesto Sauce & Spread, 6.5 Ounce
$4.29$0.66/oz
4 slices provolone cheese
Essential Everyday Cheese, Provolone, Non-Smoked, Sliced
Essential Everyday Cheese, Provolone, Non-Smoked, Sliced, 10 Each
$2.99$0.30 each
1/2 cup chopped sundried tomatoes in oil, drained
Alessi Tomatoes, Sun Dried, in Extra Virgin Olive Oil
Alessi Tomatoes, Sun Dried, in Extra Virgin Olive Oil, 7 Ounce
$5.99$0.86/oz
8 slices (3 oz) capocollo
8 slices (3 oz) salami
Del Duca Salami, Genoa, Uncured
Del Duca Salami, Genoa, Uncured, 3 Ounce
$4.99 was $5.99$1.66/oz
4 slices (3 oz) prosciutto
Del Duca Prosciutto, Dry Cured
Del Duca Prosciutto, Dry Cured, 3 Ounce
$4.99 was $5.99$1.66/oz

Directions

  1. Bake rolls according to package directions. Cool slightly. Cut rolls in half horizontally. Spread pesto on bottom rolls.
  2. 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.