Pressed Mediterranean Sandwiches

Pressed Mediterranean Sandwiches
Pressed Mediterranean Sandwiches is a dairy free recipe with 8 servings. One portion of this dish contains around 20g of protein, 24g of fat, and a total of 522 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a main course. If you have loaves ciabatta, genoa salami, olive oil, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

1
In a small bowl, whisk together oil and vinegar. Season with salt and pepper.
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Salt And PepperSalt And Pepper
VinegarVinegar
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
2
Halve each loaf, starting at one side, but don't cut through second side. Press loaves open and remove some soft center to hollow out slightly.
3
Brush each loaf generously with oil mixture; set aside some oil mixture.
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Cooking OilCooking Oil
4
Cover each bottom half with salami and then tomatoes; brush tomatoes with remaining oil. Insert basil leaves between tomato slices. Close sandwiches and wrap each with 2 layers of plastic wrap or aluminum foil; place on a baking sheet and put in refrigerator.
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Tomato SlicesTomato Slices
Fresh BasilFresh Basil
TomatoTomato
SalamiSalami
WrapWrap
Cooking OilCooking Oil
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Aluminum FoilAluminum Foil
Baking SheetBaking Sheet
Plastic WrapPlastic Wrap
5
Place a large cutting board or another baking sheet on sandwiches and weigh it down with about 12 pounds of canned food to press sandwiches; refrigerate for 3 hours (see inset above). Quarter crosswise and serve.
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Cutting BoardCutting Board
Baking SheetBaking Sheet
DifficultyNormal
Ready In20 m.
Servings8
Health Score6
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