Spicy Tuscan Ciabatta
Created by The MDM Team, Saturday, October 27, 2007
There are sandwiches, and then there are these bite-sized ciabattas that are loaded with mouth-watering meats and cheeses. You'll want many of these minis.
1 loaf ciabatta, rectangular shaped about 12 x 6 inches
1/4 lb. genoa salami, sliced thin
1/4 lb. hot sopressata, sliced thin
1/4 lb. imported prosciutto, sliced paper thin
3 tbsp. extra virgin olive oil
1/4 lb. provolone cheese, sliced
4 oz. mixed greens
3 oz. roasted red peppers, chopped and well drained
2 tbsp. balsamic vinegar
Slice the ciabatta loaf lengthwise.
Prepare the sandwich by evenly layering the ingredients in this order, from the bottom up: Bottom slice of bread, drizzle of extra virgin olive oil, mixed greens, salami, provolone, roasted red peppers, sopressata, prosciutto, balsamic vinegar, top of loaf.
Be sure each layer goes right to the ends of the bread.
It's even ok if they hang over a bit.
Wrap sandwich tightly in plastic cling wrap with no openings.
Place on counter and press down entire loaf with a heavy cast iron pan or a couple of large books.
Let sit at least 4 hours to let the oil and vinegar mingle with the other layers.
Remove plastic wrap and, using a very sharp bread knife, cut into 2 in. squares or triangles.
Secure each slice with a toothpick and serve.
No Cooking Needed