How To Make Italian Pressed Sandwich Two Lucky Spoons Instructions. halve the bread lengthwise and remove the insides of the bread to make a trench on both halves. spread each half with pesto then layer the bottom half with olives, peppers, tomato, cheese and meats. place the top of the bread back on top of the sandwich. place the bread in a baking dish and wrap with foil or plastic wrap. Halve the bread lengthwise and remove the insides of the bread to make a trench on both halves. halve the bread lengthwise and remove the insides of the bread to make a trench on both halves.
Italian Pressed Sandwiches Two Lucky Spoons Preheat the oven to 350 degrees and grease a 9 inch spring form pan with cooking spray. remove the dough from the tube and gently stretch it to cover the pan, it’s sides, and have a generous amount hanging over the edges. line the bottom of the dough with 1 cup of fresh spinach followed by salami, pepperoni, half of the mozzarella, ham. Wrap the sandwich tightly in plastic wrap, place on a 10×15 inch baking sheet. set another 10×15 inch baking sheet on top of the sandwich and weigh the sandwich down with something heavy such as a cast iron skillet or heavy books. transfer to the refrigerator and chill for several hours or overnight. Spread the pesto evenly on the bottom half of each roll. top each with 3 slices salami and ham, 9 slices pepperoni, and a slice of provolone cheese. put the top on each sandwich. preheat a panini press to medium high heat. place two sandwiches on the press and close the lid, pressing down slightly. keep them in the press for 4 to 5 minutes. The hardest part is waiting for the sandwich to press. step #1: roast the red pepper. turn on oven broiler and broil red pepper until the skin starts to blacken. about 5 minutes. remove from oven, allow to cool and slice. step #2: in a bowl, mix together olive oil, balsamic vinegar, garlic and dijon mustard.
Italian Pressed Sandwich Savor The Best Spread the pesto evenly on the bottom half of each roll. top each with 3 slices salami and ham, 9 slices pepperoni, and a slice of provolone cheese. put the top on each sandwich. preheat a panini press to medium high heat. place two sandwiches on the press and close the lid, pressing down slightly. keep them in the press for 4 to 5 minutes. The hardest part is waiting for the sandwich to press. step #1: roast the red pepper. turn on oven broiler and broil red pepper until the skin starts to blacken. about 5 minutes. remove from oven, allow to cool and slice. step #2: in a bowl, mix together olive oil, balsamic vinegar, garlic and dijon mustard. In a small bowl, add tomatoes,olive oil, vinegar, and spices. another option is to top with sliced tomatoes and drizzle with oil, vinegar, salt, pepper, and oregano. top with shredded lettuce and thinly sliced red onion. drizzle with an italian dressing or olive oil, red wine vinegar, and a sprinkle of oregano. Stir to combine well. set aside. cut the bread loaf in half lengthwise. brush or drizzle the vinaigrette onto both sides of the bread. add the deli meats, cheese, vegetables, and spinach onto the lower half of the bread. place the top half onto the lower half of the sandwich and press down firmly with both hands.
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