Pressed Party Sandwich
the Editors of Publications International, Ltd.
Yield
Makes 12 slices
Ingredients
| 1 | 12-inch long unsliced loaf of sturdy peasant or sourdough bread |
| 1 | to 2 bunches fresh basil leaves |
| 6 | ounces thinly sliced smoked provolone or mozzarella cheese (about 9 slices) |
| 3 | plum tomatoes, sliced |
| 1 | red onion, thinly sliced* |
| 2 | roasted seeded red bell peppers |
| 2 | to 3 tablespoons extra-virgin olive oil |
| 1 | tablespoon balsamic vinegar |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
*To reduce onion's bite, place slices in sieve or colander; rinse with cold water for a few seconds. Shake slices and pat dry.
Preparation
- Cut bread in half lengthwise. Place halves cut side up on work surface. Gently pull out some of interior, leaving at least 1-1/2-inches bread shell.
- Layer basil, cheese, tomatoes, onion and peppers on bottom half of loaf; drizzle with oil and vinegar. Season with salt and pepper; top with remaining half loaf.
- Wrap loaf tightly in plastic wrap; place on baking sheet. Top with another baking sheet. Place canned goods or heavy pots and pans on top of baking sheet. Refrigerate sandwich several hours or overnight.
- To serve, remove weights and plastic wrap from sandwich. Cut sandwich into 1-inch thick slices; arrange on serving platter.
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