Pressed Italian Sandwiches Recipes

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ITALIAN PRESSED SANDWICH



Italian Pressed Sandwich image

Layer sliced deli meats such as soppressata or capocollo and provolone cheese for an Italian-American pressed sandwich-no cooking required!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h5m

Number Of Ingredients 11

1 loaf rustic boule (1 pound), halved horizontally
1/4 cup plus 2 tablespoons mayonnaise
Zest of 1 lemon (1 tablespoon), plus 3 tablespoons fresh juice
3 tablespoons capers, preferably salt-packed, rinsed and drained
Coarse salt and freshly ground pepper
3 ounces thinly sliced turkey
3 ounces thinly sliced provolone
3 ounces thinly sliced spicy capocollo or soppressata
1 bunch watercress, thick stems removed, chopped (1 1/2 cups)
1 medium tomato, thinly sliced
Potato chips and sliced fruit, such as figs, for serving

Steps:

  • Remove insides of bread halves; reserve for another use. Stir together mayonnaise, lemon zest and juice, and capers in a bowl; season with salt and pepper. Divide mixture evenly between top and bottom bread halves. Layer half of turkey, cheese, and capocollo on bottom, then repeat layering with remaining meats and cheese. Pack watercress into top half; layer with tomato slices and season with salt and pepper.
  • Close sandwich. Wrap tightly in plastic wrap, then foil. Place a heavy skillet on top; press down to flatten sandwich slightly. Add several heavy canned goods to top of skillet. Let sit at least 45 minutes or, in refrigerator, up to 12 hours before unwrapping, slicing into wedges, and serving with chips and fruit.

PRESSED ITALIAN PICNIC SANDWICH WITH OLIVE RELISH



Pressed Italian Picnic Sandwich with Olive Relish image

Provided by Valerie Bertinelli

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 12

1 small celery rib, finely chopped
1 small clove garlic, finely grated
1 cup pitted olives, preferably a mix of colors, chopped
1 tablespoon chopped flat-leaf parsley
1 tablespoon olive oil
1/4 teaspoon Italian seasoning
1 large loaf ciabatta, split horizontally
1/2 pound sliced provolone
2 to 3 ounces thinly sliced Genoa salami
2 to 3 ounces thinly sliced roasted turkey
2 to 3 ounces thinly sliced ham
2 to 3 ounces thinly sliced mortadella

Steps:

  • Stir together the celery, garlic, olives, parsley, olive oil and Italian seasoning in a medium bowl.
  • Put the bottom half of the ciabatta on a work surface. Arrange half of the cheese on the bread, then top with the salami, turkey, ham and mortadella. Top the meat with the remaining cheese and the olive relish. Cover the sandwich with the top of the ciabatta.
  • Wrap the sandwich tightly with plastic wrap and place it on a baking sheet. Place another baking sheet on top of the sandwich and weigh it down with a few large cans or a heavy skillet. Refrigerate the sandwich for at least 4 hours and up to 8.
  • When ready to serve, unwrap the sandwich and cut into 6 to 8 pieces

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