Pressed Italian Sandwiches with Sun-Dried Tomato Spread

Name: Pressed Italian Sandwiches with Sun-Dried Tomato Spread
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons balsamic vinegar; 0 teaspoons black pepper; 454 grams ciabatta bread, halved horizontally; 227 grams block fat-free cream cheese; 20 fresh basil leaves; 1 garlic clove, halved; 100 grams package prosciutto; 340 grams roasted red bell peppers, drained, patted dry, and thinly sliced; 118 milliliters sun-dried tomatoes, packed without oil; 118 milliliters boiling water

Pressed Italian Sandwiches with Sun-Dried Tomato Spread might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 16g of protein, 8g of fat, and a total of 319 calories. A mixture of roasted bell peppers, block cream cheese, ciabatta bread, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 22 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Combine tomatoes and boiling water in a small bowl; let stand 10 minutes.

Ingredients you will need

Tomato

Water

Equipment you will use

Bowl

Drain.

While tomatoes stand, hollow out top half of loaf, leaving a 1/2-inch border around top inside edge. Reserve bread pieces for another use.

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Tomato

Bread

Process tomatoes, cream cheese, garlic, and pepper in a food processor until smooth.

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Cream Cheese

Tomato

Garlic

Pepper

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Food Processor

Spread tomato mixture on cut sides of bread halves.

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Spread

Tomato

Bread

Layer 10 basil leaves on bottom bread half, and top evenly with half of prosciutto. Top evenly with pepper slices and remaining prosciutto.

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Fresh Basil

Prosciutto

Pepper

Bread

Drizzle with balsamic vinegar.

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Balsamic Vinegar

Layer remaining 10 basil leaves over sandwich; place top bread half on sandwich.

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Fresh Basil

Bread

Wrap sandwich in plastic wrap, and place on a baking sheet; place another baking sheet on top of sandwich, and weigh down with several heavy cans. Chill 8 hours or overnight.

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Wrap

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Baking Sheet

Plastic Wrap

Cut into 6 equal servings.

Equipment

Ingredients

Servings:

2teaspoons

balsamic vinegar 0teaspoons

black pepper 454grams

ciabatta bread, halved horizontally 227grams

block fat-free cream cheese 20

fresh basil leaves 1

garlic clove, halved 100grams

package prosciutto 340grams

roasted red bell peppers, drained, patted dry, and thinly sliced 118milliliters

sun-dried tomatoes, packed without oil 118milliliters

boiling water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Mazzei Fonterutoli Chianti Classico. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 32 dollars per bottle.