Pressed Italian Sandwich
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Pressed Italian Sandwich
Ingredients
Directions
Split the bread in half and scoop out the inside of both the top and bottom, leaving a 1/2-inch thick shell.
Spread the Colavita olive tapenade on the cut sides of the bread. Drizzle with 1 tbsp Colavita Aged Red Wine on top of the tapenade.
On the bottom half of the bread, layer the ham, salami, sun-dried tomatoes, spinach, provolone, and pepperoncini, if desired. Sprinkle with black pepper.
Place the other half of the bread on top and wrap the whole sandwich tightly in plastic wrap.
Place on a large plate or rimmed baking sheet. Place a second baking sheet on top and put heavy cans or cookbooks on the top plate to weigh it down...pressing the sandwich.
Refrigerate for 6 hours or up to overnight. Cut into thick slices before serving.
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Ingredients
Directions
Split the bread in half and scoop out the inside of both the top and bottom, leaving a 1/2-inch thick shell.
Spread the Colavita olive tapenade on the cut sides of the bread. Drizzle with 1 tbsp Colavita Aged Red Wine on top of the tapenade.
On the bottom half of the bread, layer the ham, salami, sun-dried tomatoes, spinach, provolone, and pepperoncini, if desired. Sprinkle with black pepper.
Place the other half of the bread on top and wrap the whole sandwich tightly in plastic wrap.
Place on a large plate or rimmed baking sheet. Place a second baking sheet on top and put heavy cans or cookbooks on the top plate to weigh it down...pressing the sandwich.
Refrigerate for 6 hours or up to overnight. Cut into thick slices before serving.