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Wednesday, April 16, 2014

Sargento Italian Pressed Sandwich Recipe ♥

Happy Wednesday! This week I was pleased to be approached by Influenster to review Sargento Ultra Thin Slices Cheese.
 I was happy to recieve my product box from them. It came with a supercute striped lunch bag, a free coupon for a package of slices, and yet another $1 off coupon for more slices! So I decided to make a recipe with the slices; Italian pressed sandwiches. These are perfect to take along to work parties, luncheons, road trips or picnics! ♥




Ingredients ♥

1 ciabatta loaf
1/4 cup prepared basil pesto
1/2 pound sliced Italian cold cuts (salami, pepperoni, sopressata, mortadella, capocolla, prosciutto, etc.)
1/2 pound sliced Sargento Ultra Thin Provolone Cheese
1 cup fresh spinach, arugula or basil
Salt and pepper, to taste
Optional toppings:
Finely chopped olives (black or green)
Roasted red peppers
Sun dried tomatoes

Roasted garlic

Directions ♥
Slice ciabatta loaf in half horizontally.
Spread desired amount of pesto over the bottom half of the bread. Don't over-saturate the bread.
Layer the Italian meats over the pesto. Top with the sliced cheese.
Layer the spinach or other greens over the cheese.
Optional toppings can be added to either the top or the bottom of the sandwich.
Sprinkle with salt and pepper, to taste.
Place the top half of the loaf over the sandwich fillings.
Wrap the sandwich thoroughly with plastic wrap. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a cast iron skillet or six-pack of soda).
Let the sandwich sit for at least 6 hours, but preferably over night.

Unwrap, cut into 8 pieces and serve.enjoy! ♥

( For take along just wrap in brown paper and I like to tie with a bit of string! )

Brought to you by European Cutie, Influenster, and Sargento!  ♥


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