Cold Pressed Italian Sandwich

INGREDIENTScold-pressed-italian-sandwich copy
  • 2 Focaccia Rosemary bread
  • 1/2 cup black or green olive tapenade
  • 2 tbs  balsamic vinegar   #07271
  • 2 tbs  extra-virgin olive oil   #13736
  • 1/4 lb  thinly sliced Genoa salami
  • 1/4 lb  thinly sliced spicy Italian cold cuts, such as coppa, capocolla, or hot salami
  • 3 oz thinly sliced ham prosciutto   #29260
  • 8  ounces  fresh mozzarella, sliced   #20767
  • 1  roasted red bell pepper, chopped
  • 6  leaves fresh basil, torn into bite-size pieces
  • Freshly ground black pepper   #14031

  • Cut focaccia in half lengthwise. Spread bottom half with tapenade.
  • Drizzle cut side of top half with vinegar and oil.
  • Arrange salami on top of tapenade, followed by cold cuts, prosciutto, mozzarella, red pepper, and basil.
  • Sprinkle with pepper to taste and place top half of loaf on filling.
  • Wrap sandwich thoroughly with plastic wrap.
  • Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a large pot or six-pack of soda).
  • Let sit 30 minutes to 2 hours. Unwrap, cut and serve.
**Can be made ahead for a quick lunch
**Leave whole and sell by weight!