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

Source: Everyday Food, June 2005
Total Time Prep Servings



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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How would you rate this recipe?
  • Leslie C
    31 MAY, 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.
  • mayve_13
    5 JUL, 2010
    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! :)
  • cambron
    15 AUG, 2008
    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.
  • csclancy
    22 MAY, 2008
    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.

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