Am I the only one here trying to hold on to this warmer weather and dreading the days of snow and ice? ?
I took my little family out for a picnic on Sunday and these little sandwiches were the perfect addition! I found a spicy pepper spread from @centofinefoods at @caputosmarket the other day along with some delicious foccacia bread, Italian cheeses, and cold meats! Our kiddos were not too thrilled about the level of spice so I made TWO versions of this sandwich and BOTH were a huge hit!! Do yourself a favor and make these little cuties, pack a little picnic, and go soak up the last of this warmer fall weather!
XO, MANGIA

Pressed Italian Sandwiches

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Course: Pasta, Recipes

Ingredients

1 loaf focaccia or ciabatta bread
1/4 lb sliced provolone or mozzarella cheese
14/ lb mortadella
1/4 lb capocollo
14 lb soppressata or other Salami
2 Tbs Cento cherry pepper hoagie spread
1/4 c Black and green olives, finely chopped
2 c arugula
Olive oil to taste
Balsamic vinegar to taste

Directions

Cut your bread in half lengthwise and brush each half with olive oil.
On the top half of your bread, evenly distribute the cherry pepper spread. On the other half of your loaf, layer the cold meats. Top with your choice of cheese.
Drizzle a small amount of balsamic vinegar over the cheese. Top with a generous layer of arugula and place the other half of bread on top.
Wrap the sandwich tightly with plastic wrap and place on a platter or baking sheet. Place the platter in the refrigerator and place another platter or baking sheet on top. Place a heavy skillet or large cans on top for weight to press the sandwiches.
Refrigerate for 3-6 hours.
Remove the sandwich from the refrigerator and take off the plastic. Trim the sides and ends of the sandwich then slice into desired size sandwiches.

Pressed Italian Sandwiches