smooshedto achieve perfection!
Spicy Pressed Italian Cold Cut Sandwich
1 loaf ciabatta bread 1/2 cup black or green olive tapenade 2 Tablespoons balsamic vinegar 2 Tablespoons extra virgin olive oil 1/4 pound thinly sliced Genoa salami 1/4 pound spicy Italian cold cuts, such as capicola, or hot salami, thinly sliced 3 ounces prosciutto, thinly sliced 8 ounces fresh mozzarella cheese, sliced 1 roasted red bell pepper, chopped 1 8 ounce jar marinated artichoke hearts, drained 6 leaves fresh basil, torn into bite-size pieces Freshly ground black pepper to taste Dried oregano
Wrap sandwich thoroughly with plastic wrap. Then wrap it in aluminum foil. Place a heavy cutting board or other flat object on top of sandwich and weigh it down with something that weighs a couple of pounds. Let sit 30 minutes to 2 hours. Unwrap, cut into eighths and serve.
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.