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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

Ingredients

Directions

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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  • 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.
    Reply
  • 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! :)
    Reply
  • 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.
    Reply
  • 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.
    Reply

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