Pressed Salami Sandwiches
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Everyday Food, June 2005
- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
- Yield Serves 8
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Ingredients
- 2 round or oval loaves country bread (1 pound each), split and hollowed
- 1 jar (12 ounces) oil-packed roasted red peppers
- 12 ounces salami, thinly sliced
- 12 ounces provolone cheese, thinly sliced
- 2 bunches arugula, (about 6 ounces each), washed well and thick stems removed (about 10 cups)
Directions
- Brush cut sides of halved bread loaves with oil from jar of roasted peppers. Dividing evenly, layer bottom bread halves with roasted peppers, salami, cheese, and arugula; top with remaining bread halves.
- Wrap each sandwich tightly with plastic, and press: Lay wrapped sandwiches on a baking sheet. Position another baking sheet on top, and weight with heavy canned goods or a large skillet. Let stand for one hour, pressing down occasionally with hands.
- Refrigerate wrapped sandwiches until ready to serve, up to 1 day. To serve, cut into wedges.
This looks wonderful, but how could I make it a little more kid-friendly? I know that I can replace the arugula with spinach or even leaf lettuce (my kids all love salad, which is probably not that typical, lol) but what could I replace the roasted red peppers with? None of my 3 kids will touch roasted peppers of any kind, so what could I replace that with? I really want to try this sandwich! :)
Also good using the oil from marinated artichokes. Then chop up the artichokes and sprinkle on sandwich as well. We like this sandwich using hawaiian bread.
I make this for picnics, easy because I can do it the night before. I make only one sandwich using a large loaf. I use 1/2 pound of genoa salami, 1/2 pound hard salami, and 1/2 pound of provolone. If I can't find oil-packed peppers, I used water-packed, drained well, and just drizzle plain old EVOO on the bread.
After it sits pressed overnight, it's gorgeous to cut into and see all the layers.