Description
A flavor-packed Italian sandwich with layers of ingredients pressed between hearty ciabatta, perfect for gatherings and family meals.
Ingredients
- 1 clove garlic, mashed
- 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 ciabatta loaf
- 8 ounces goat cheese
- 8 slices prosciutto
- 1 (15-ounce) jar roasted red peppers, drained
- 1 (12-ounce) container marinated bocconcini mozzarella balls, sliced in half
- 1 (16-ounce) jar pepperoncini, drained and split in half
- 1/4 pound salami
- 1 (7.5-ounce) jar of marinated artichoke hearts, drained and sliced thin
- 1/4 pound thinly sliced provolone
- 12 basil leaves
- 6 tablespoons pesto
Instructions
- Make the Dressing: In a small bowl, combine the mashed garlic and balsamic vinegar. Gradually whisk in the olive oil until emulsified. Stir in dried basil, adding salt and pepper to taste. Set aside.
- Prepare the Ciabatta: Cut the ciabatta in half lengthwise, hollowing out the bread from the inside while keeping the crust intact.
- Spread the Goat Cheese: Spread goat cheese on both ciabatta halves to create a moisture barrier.
- Layer the Ingredients: For the bottom half, layer prosciutto, roasted red peppers, bocconcini, and pepperoncini. Drizzle half of the reserved dressing. Add salami, artichoke hearts, provolone, and basil, then finish with the remaining dressing.
- Top it Off: Spread pesto on the top half of the ciabatta and place it on top.
- Press the Sandwich: Wrap tightly in plastic wrap and weigh it down. Let it rest for at least 4 hours, or up to 24 hours in the fridge.
- Serving Time: Slice between toothpicks and serve on a cutting board with garnished basil.
Notes
Best served with a salad or sweet potato fries. Wrap tightly to store leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Pressed
- Cuisine: Italian