Italian Pressed Sandwiches Recipes
ITALIAN PRESSED SANDWICH
Layer sliced deli meats such as soppressata or capocollo and provolone cheese for an Italian-American pressed sandwich-no cooking required!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Remove insides of bread halves; reserve for another use. Stir together mayonnaise, lemon zest and juice, and capers in a bowl; season with salt and pepper. Divide mixture evenly between top and bottom bread halves. Layer half of turkey, cheese, and capocollo on bottom, then repeat layering with remaining meats and cheese. Pack watercress into top half; layer with tomato slices and season with salt and pepper.
- Close sandwich. Wrap tightly in plastic wrap, then foil. Place a heavy skillet on top; press down to flatten sandwich slightly. Add several heavy canned goods to top of skillet. Let sit at least 45 minutes or, in refrigerator, up to 12 hours before unwrapping, slicing into wedges, and serving with chips and fruit.
ITALIAN PRESSED SANDWICHES
I tried to duplicate these bodega sandwiches my son loved in Cambridge. These are a combination of those sandwiches and others we love from the Stuga bar.
Provided by Susan Lee
Categories Lunch/Snacks
Time 14m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Slice the mushrooms and onions, sprinkle with water and microwave for 3 minutes.
- Cut bread or rolls lengthwise.
- Stack the sandwiches: Italian dressing, meats, cheese, tomatoes, onions, mushrooms, parmesan cheese and more dressing on the inside of the top bread.
- Place in a heated George Foreman grill, and press down to smush sandwich.
- (watch out! sandwiches tend to slide apart!) Heat until cheese is melted and bread is toasty.
- Add lettuce.
- alternative: wrap sandwiches in foil and heat in oven.
Nutrition Facts : Calories 0.2, Sodium 0.3
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