Italian-Style Pressed Sandwich Recipe


| 9/9/2016 9:44:00 AM


 

Years ago, a friend who once lived in Italy described a sandwich she had prepared for a picnic. Adapted to foods we can buy locally, it works well for late-summer suppers after a sweltering day in the gardens. It’s a lifesaver for days when I just don’t know what time dinner will happen until it happens.

The sandwich is put together the day before or early in the morning and rests under weights in the refrigerator until serving time, becoming even more flavorful and delicious.

Ingredients are suggested, but feel free to change up a little to suit your tastes and preferences. If you don’t like eggplant or it’s not available, use more zucchini. You might decide the tapas peppers would be better served on the side.

You can decide to add cold, sliced chicken or turkey, and so on. Just include lots of grilled summer veggies and a Mediterranean-type pesto dressing (and never mayo).



I baked my own ciabatta in the toaster oven with my refrigerated dough (find the recipe for toaster oven breads here). The bread is about 8 by 10 inches.



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