Rating: 2.91 stars
33 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 15
  • 2 star values: 9
  • 1 star values: 2

Weighting the assembled sandwiches helps to soften the bread and compress the layers, so the sandwiches are easier and neater to eat.

Everyday Food, June 2005

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Recipe Summary test

prep:
15 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

When using store-bought roasted peppers from a jar, don't discard the flavorful oil they're packed in; brush it on bread, as in this recipe, or drizzle over salads and mixed roasted vegetables.

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Reviews (1)

33 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 15
  • 2 star values: 9
  • 1 star values: 2
Rating: 4 stars
05/31/2014
This was wonderful. I made it for a group we took on a tour to a few Virginia wineries. Served it with orzo and zucchini pasta salad and grapes. It was a hit. Great to make the day before.