Pressed Italian sandwich with pesto

Lunch today, October 18, 2105
Just one of the best sandwiches you I have ever made, great for picnics as well
8 servings
  • 1 (16-ounce) ciabatta
  • Pesto
  • 6 ounces very thinly sliced prosciutto
  • 1 cup drained bottled roasted red bell pepper, cut into strips
  • 8 (0.75-ounce) slices mozzarella cheese
  • ¼ teaspoon freshly ground black pepper
1) Slice ciabatta in half horizontally. Hollow out top and bottom halves of bread; reserve torn bread for another use. Spread Pesto over bottom half of bread. 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.
2) Remove foil and plastic wrap; cut sandwich into 8 pieces.

Notes: serving size: 1 piece
Nutritional notes:
Amount per serving
Calories: 313
Calories from fat: 0.0%
Fat: 13g
Saturated fat: 4.6g
Monounsaturated fat: 6.1g
Polyunsaturated fat: 1.4g
Protein: 17.2g
Carbohydrate: 33.2g
Fiber: 1.5g
Cholesterol: 27mg
Iron: 2.5mg
Sodium: 987mg
Calcium: 224mg
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