This make-ahead Italian pressed sandwich is perfect for party or picnic planning, or even for packing lunches for the week.
Ingredients
- 1 La Brea Bakery Italian Round Loaf
- 4 tablespoon red wine vinaigrette (see recipe below)
- 3 ounces turkey
- 3 ounces capicola (spiced Italian ham, can substitute sopressata or prosciutto)
- 3 ounces salami
- 4 slices provolone cheese
- 1 cup iceberg or romaine lettuce (shredded)
- 2 pepperoncini, sliced along with 1 ½ teaspoon pepperoncini juice from the jar
For the Vinaigrette
- 1 tablespoon red wine vinegar
- 1 ½ teaspoon pepperoncini juice from the jar
- 1 teaspoon dried oregano
- 1 garlic clove, peeled and finely chopped
- ¼ cup extra virgin olive oil
- ¼ teaspoon salt
- Freshly cracked black pepper, to taste
Preparation
- For the vinaigrette: In a small bowl, whisk together the ingredients, and set aside.
- Slice the Italian Round in half horizontally so that you have a top half and the bottom half of the bread (like one big sandwich).
- Drizzle 2 tablespoons of the vinaigrette on the interior of the bottom half of the bread.
- Place slices of the turkey, capicola, and salami on the bottom half of the bread.
- Place the slices of provolone cheese on top of the meats.
- Mix the lettuce with the sliced pepperoncini.
- Toss in the remaining vinaigrette.
- Place the lettuce mixture on top of the cheese.
- Close the sandwich with the other slice of bread.
- Wrap the entire sandwich tightly in plastic wrap.
- Place a weighted object (such as heavy frying pan or dutch oven) on top of the sandwich to press it down.
- Refrigerate for at least 2 hours or, preferably, overnight with the weighted object on top so the sandwich compresses.
- Remove the sandwich from the refrigerator.
- Slice, like pizza, into 8 wedges, and serve.
