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substitute a crusty Genoa salami hot sopressata thin extra-virgin olive oil Provolone cheese mixed greens red peppers balsamic vinegar
Viewed: 53 - Published at: 9 years agoIngredients
- 1 loaf ciabatta, rectangular shaped about 12 x 6 inches (can substitute a crusty Italian or French loaf, but I do not recommend using sour dough)
- 1/4 lb genoa salami, sliced thin
- 1/4 lb hot sopressata, sliced thin
- 1/4 lb imported prosciutto, sliced paper thin
- 3 tablespoons extra virgin olive oil
- 1/4 lb provolone cheese, sliced
- 4 ounces mixed greens
- 3 ounces roasted red peppers, chopped and well drained
- 2 tablespoons balsamic vinegar
Method
- Slice the ciabatta loaf lengthwise.
- Prepare the sandwich by evenly layering the ingredients in this order, from the bottom up: Bottom slice of bread, drizzle of extra virgin olive oil, mixed greens, salami, provolone, roasted red peppers, sopressata, prosciutto, balsamic vinegar, top of loaf.
- Be sure each layer goes right to the ends of the bread.
- It's even ok if they hang over a bit.
- Wrap sandwich tightly in plastic cling wrap with no openings.
- Place on counter and press down entire loaf with a heavy cast iron pan or a couple of large books.
- Let sit at least 4 hours to let the oil and vinegar mingle with the other layers.
- Remove plastic wrap and, using a very sharp bread knife, cut into 2" squares or triangles.
- Secure each slice with a toothpick and serve.
