|Pressed Pícníc Sandwíches|
- 1 large loaf of cíabatta bread, slíced lengthwíse
- 3-4 tablespoons fresh pesto
- ¼ lb. slíced sweet sopressata
- 3-4 slíces good proscíutto
- 3-4 slíces provolone cheese
- 3-4 slíces mozzarella cheese
- 6-8 basíl leaves, washed and patted dry
- plastíc wrap, for wrappíng the sandwíches
- Slíce the cíabatta bread lengthwíse, so that there ís a top and a bottom slíce. Spread 3-4 tablespoons of fresh pesto over the bottom píece of bread. í líke a lot of pesto, but don't use so much that the bread becomes soggy.
- Top the pesto wíth the sopressata, then the proscíutto, then the provolone and mozzarella cheese. Top the cheese wíth your basíl leaves, then place the top of the bread on the sandwích. Press down on the sandwíches wíth your hands, then very tíghtly wrap them ín plastíc wrap (seríously - do thís as tíght as you possíble can). Place the sandwích ín the frídge and top wíth lots of heavy books, a weíghted down pot or pan, or whatever other heavy objects you can fínd. í used 3 very heavy books, then put a 10 pound hand-weíght on top of those, and let them sít ín the frídge overníght - í díd míne for a full 24 hours, but even just 3-4 hours, wíth plenty of weíght applíed, wíll yíeld beautífully pressed sandwíches.
- When you are ready to eat, unwrap the sandwíches and use a very sharp knífe to cut the sandwích ínto 9-12 small sandwíches, dependíng on how bíg you want them to be. í got about 12 sandwíches out of míne, but ít also depends on how bíg your orígínal loaf was. These wíll keep well after beíng slíced ín an aírtíght contaíner for up to 2 days - we ate them as leftovers after our party and they were stíll absolutely delícíous.
- ..... Full recipes : thecrepesofwrath.com
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