Pressed Italian Focaccia Sandwiches
Pressed Italian Focaccia Sandwiches is a main course that serves 6. One serving contains 612 calories, 20g of protein, and 44g of fat. For $2.31 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It is brought to you by Country Cleaver. 44 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 12 hours. A mixture of balsamic vinegar, sun dried tomatoes, feta cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a rather inexpensive recipe for fans of Mediterranean food. With a spoonacular score of 31%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Pressed Italian Sandwiches, Pressed Sandwiches, Italian Style, and Pressed Cuban Sandwiches.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 720 minutes
Ingredients:
1/4 - 1/3 cup Balsamic Vinegar
Other choice of Italian Sliced Meats
1/2 cup Feta Cheese, crumbled
1 Focaccia Loaf, herbed if possible.
1/4- 1/3 cup Olive Oil
1/4 cup Green or Black Olives, minced (I used Blue Cheese Stuffed Green Olives)
1/3 cup Parmesan, shredded
6-8 slices Proscuitto
1/2 Red Onion, thinly sliced
1/3 pound Genoa Salami, sliced
Sun Dried Tomatoes, sliced optional
1/3 pound Herbed Turkey Lunchmeat
Equipment:
plastic wrap
Cooking instruction summary:
Slice focaccia bread in half. Drizzle both sides with olive oil and balsamic vinegar. And more is better, so if you're bold, add more of each! Top focaccia with salami, pastrami, proscuitto and turkey. Layer with minced olives, shredded parmesan, feta cheese and sun dried tomatoes if desired. Top with other half of focaccia bread.Wrap the sandwich tightly with a double layer of plastic wrap. Place in the fridge and place a plate with a heavy object on top. Let the sandwich rest overnight in the fridge. Unwrap prior to eating and drizzle with additional olive oil and balsamic vinegar if desired.
Step by step:
1. Slice focaccia bread in half.
2. Drizzle both sides with olive oil and balsamic vinegar. And more is better, so if you're bold, add more of each! Top focaccia with salami, pastrami, proscuitto and turkey. Layer with minced olives, shredded parmesan, feta cheese and sun dried tomatoes if desired. Top with other half of focaccia bread.Wrap the sandwich tightly with a double layer of plastic wrap.
3. Place in the fridge and place a plate with a heavy object on top.
4. Let the sandwich rest overnight in the fridge. Unwrap prior to eating and drizzle with additional olive oil and balsamic vinegar if desired.
Nutrition Information:
covered percent of daily need
