Pressed Italian Sandwich with Pesto

Name: Pressed Italian Sandwich with Pesto
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 454 grams ciabatta; 21 grams mozzarella cheese; 8 servings Pesto; 170 grams very thinly sliced prosciutto; 237 milliliters drained bottled roasted red bell pepper, cut into strips

The recipe Pressed Italian Sandwich with Pesto could satisfy your Mediterranean craving in roughly 14 minutes. This recipe serves 8. One serving contains 288 calories, 9g of protein, and 15g of fat. Head to the store and pick up pesto, ciabatta, prosciutto, and a few other things to make it today.

Instructions

Slice ciabatta in half horizontally. Hollow out top and bottom halves of bread; reserve torn bread for another use.

Ingredients you will need

Ciabatta

Bread

Spread Pesto over bottom half of bread.

Ingredients you will need

Spread

Bread

Pesto

Layer prosciutto, bell pepper strips, and cheese over pesto; sprinkle with pepper. Replace top half of bread. Wrap loaf in plastic wrap and foil, and place on a plate; top with a heavy skillet filled with heavy cans. Refrigerate 2 hours or overnight.

Ingredients you will need

Bell Pepper