Pressed Sandwiches are becoming one of my favorite foods this summer because they are easy to make, travel well, and feed a crowd. A couple of weeks ago we made this rendition based on one I saw on
this terrific blog. It was delightful and super tasty, but I wanted to modify it for a few reasons. The ciabatta bread had a dense and very chewy crust after pressing which made it difficult to eat and it was on the salty side for us so we changed it up and the second time around we used a loaf of french bread, ham, mozzarella, salami, and pickles. I know it is not quite as fancy-pants of a sandwich, but it was super tasty and we just liked it more than the original. Head over to the original post for a step by step tutorial.
Pressed Sandwich
1 loaf french bread
8 slices mozzarella cheese
1/4 pound salami
1/4 pound sliced ham
3 pickles, sliced lengthwise
salt and pepper
mustard-optional
Slice the loaf of french bread lengthwise and layer the bread with cheese followed by ham and then the salami. Add the pickles on top of the salami and sprinkle with salt and pepper. Spread the top piece of bread with mustard, if using, and place on top of the pickles. Wrap sandwich tightly in plastic wrap. Place in fridge and then place enough hard cover books on top to cover sandwich. Place a few large tin cans of something heavy, like tomatoes or beans, on top of the books and let rest for 4-24 hours. Sandwich will keep for 2-3 days.
