Description

Pressed sandwiches Italian style
Do you love sandwiches? Eat them for Breakfast, take in nature, or to work as a snack? Toga come, we will make pressed sandwiches Italian style. Why in Italian? But because the color and the bread we have is Italian.

Ingredients

  • Bread

    1 piece

  • Salt

  • Olive oil

  • Tomato

    1 piece

  • Cheese

    50 g

  • Lettuce

    4 piece

  • Crab sticks

    4 piece

  • Ham

    2 slice

  • Mozzarella

    100 g

  • Arugula

    2 handful

  • Pepper

    1 piece

  • Butter

    20 g

  • Balsamic

Cooking

step-0
So, the first thing we need to cook the pepper. To do this, get rid of seeds, cut the pepper about 4 more or less flat part and put under the grill. Approximate figures: temperature 200g, 10 minutes. Wait until the peppers in a little "burn", and then get it put in the bag, remove for 20-30 minutes in the fridge, then take it out and remove the skin.
step-1
While the peppers cooled, we had to prepare other products: slice mozzarella and tomato, sliced cheese and ham, wash lettuce and arugula.
step-2
And, of course, crab sticks: take it out and carefully deployed.
step-3
Take a ciabatta, if necessary, cut off the excess that there is "2 sandwiches", is a rectangle about the size of 10х14см, or 2 piece 5х7см. Ciabatta cut in half (if necessary and desired, can be cut into 3 parts and not use the middle part as I did), the soft side a bit of toast under the grill, allow to cool and butter - it will not give bread much soak.
step-4
Now for the Assembly! On the bottom part of the bread spread layers, if desired, observing the "color politics": ham, tomato, pepper, crab sticks, Maasdam, mozzarella. Mozzarella sprinkle with salt and pour balsamic vinegar (can be more! you can use balsamic vinegar, or balsamic vinegar and honey). Now put on top of the arugula, sprinkle with olive oil, and put the salad leaves.
step-5
Cover our "tower" is the second part of the bread, wrap in plastic wrap the sandwich and refrigerate under pressure for 6 hours, at night.
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