The Italian Sandwich
The Italian Sandwich
Ingredients
- 1 loaf Italian bread, sliced lengthwise, not all the way through
- 1/2 cup sun-dried tomato pesto, or as needed
- 4 ounces prosciutto, thinly sliced
- 4 ounces salami, thinly sliced
- 4 ounces mortadella, thinly sliced
- 6 slices provolone cheese
- 8 ounces fresh mozzarella, sliced
- 1/2 cup roasted red peppers, sliced, drained
- 2 cups arugula
- 2 tablespoons olive oil, for drizzling, or as needed
Instructions
- 1
Take the loaf of Italian bread and slice it lengthwise, being careful not to cut all the way through, so it remains hinged.
⏱️ 2 min
- 2
Generously spread the sun-dried tomato pesto on the inside of both halves of the sliced bread.
⏱️ 3 min
- 3
On one side of the bread, layer the slices of prosciutto, followed by the slices of salami, and then the slices of mortadella.
⏱️ 5 min
- 4
Place the slices of provolone cheese over the meats, and then add the slices of fresh mozzarella.
⏱️ 3 min
- 5
Top the cheeses with the sliced roasted red peppers.
⏱️ 2 min
- 6
Add a layer of fresh arugula on top of the roasted red peppers.
⏱️ 1 min
- 7
Drizzle olive oil generously over all the layered ingredients.
⏱️ 1 min
- 8
Carefully close the sandwich firmly.
⏱️ 1 min
- 9
Wrap the entire sandwich tightly in parchment paper, then wrap it again securely in plastic wrap. Place a heavy object (such as a cutting board or a few heavy books) on top of the wrapped sandwich and press it down for 10 minutes.
⏱️ 10 min
- 10
Unwrap the pressed sandwich, cut it in half or into individual servings, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
The Italian Sandwich
- 1 loaf Italian bread, sliced lengthwise, not all the way through
- 1/2 cup sun-dried tomato pesto, or as needed
- 4 ounces prosciutto, thinly sliced
- 4 ounces salami, thinly sliced
- 4 ounces mortadella, thinly sliced
- 6 slices provolone cheese
- 8 ounces fresh mozzarella, sliced
- 1/2 cup roasted red peppers, sliced, drained
- 2 cups arugula
- 2 tablespoons olive oil, for drizzling, or as needed
Instructions
- 1
Take the loaf of Italian bread and slice it lengthwise, being careful not to cut all the way through, so it remains hinged.
⏱️ 2 min - 2
Generously spread the sun-dried tomato pesto on the inside of both halves of the sliced bread.
⏱️ 3 min - 3
On one side of the bread, layer the slices of prosciutto, followed by the slices of salami, and then the slices of mortadella.
⏱️ 5 min - 4
Place the slices of provolone cheese over the meats, and then add the slices of fresh mozzarella.
⏱️ 3 min - 5
Top the cheeses with the sliced roasted red peppers.
⏱️ 2 min - 6
Add a layer of fresh arugula on top of the roasted red peppers.
⏱️ 1 min - 7
Drizzle olive oil generously over all the layered ingredients.
⏱️ 1 min - 8
Carefully close the sandwich firmly.
⏱️ 1 min - 9
Wrap the entire sandwich tightly in parchment paper, then wrap it again securely in plastic wrap. Place a heavy object (such as a cutting board or a few heavy books) on top of the wrapped sandwich and press it down for 10 minutes.
⏱️ 10 min - 10
Unwrap the pressed sandwich, cut it in half or into individual servings, and serve immediately.
⏱️ 2 min