Italian Pressed Sandwiches
- 1 rectangular ciabatta or other thick-crusted bread, about 18 inches long by 5 inches wide
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 pound prosciutto, thinly sliced
- 1/4 pound hard salami, thinly sliced
- 1/2 pound fresh mozzarella cheese, sliced
- Freshly ground black pepper
- 1/8 teaspoon dried oregano
- 5 whole sun-dried tomatoes, in oil, thinly sliced
- Produce
- Oregano, dried (1/8 teaspoon)
- Tomatoes, whole sun-dried (5)
- Meat
- Prosciutto (1/4 pound)
- Salami, hard (1/4 pound)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Olive oil, extra-virgin (1 1/2 tablespoons)
- Bread & Baked Goods
- Rectangular ciabatta or other thick-crusted bread (1)
- Dairy
- Mozzarella cheese, fresh (1/2 pound)
Preparation
Read recipe preparation on marthastewart.com
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Published July 29, 2011 (1 year ago).
4 people saved this recipe.
