whip up this delicious Italian pressed picnic sandwich for your next weekend outing!
Keyword: pressed sandwich, sandwich
1/4cupextra virgin olive oil
1 1/2teaspoonsdijon mustard
1/8teaspoonfresh ground pepper
1/4cupprepared basil pesto
1ciabatta loafsliced in half horizontally
1/4poundsliced provolone cheese
1/2poundhot cappicola hamor regular ham
1poundfresh mozzarellacut into 1/4 inch slices
1/2cupsliced roasted red peppers
In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper until combined. Set aside.
Using a pastry brush, coat the cut side of the top half of bread with the pesto. Then coat the cut side of the bottom half of bread with the vinaigrette.
Layer the provolone cheese on the bottom half of the bread. Top the provolone with the salami, then arrange the cappicola over the salami. Layer the mozzarella on the cappicola and then top with the pepperoni. Arrange the roasted red peppers over the pepperoni and top with the remaining bread.
Wrap the sandwich tightly in plastic wrap and place a weighted object such as a brick or heavy skillet on top. Store in the fridge overnight.
When ready to serve, unwrap the sandwich and slice into 10 pieces.