This sandwich is sooooo good. I like to keep the ingredients on hand for a quick dinner but it also works great as an appetizer. If you use it as an appetizer, just slice into 1 1/2 inch slices and secure with a toothpick. It will taste good and stay out at room temperature for a while.
Italian Sandwich
Author: Julie Boyle
Recipe type: Main
Cuisine: Italian
Prep time:
Total time:
Serves: 4-8
Ingredients
- 1 Loaf of Crusty Bread (such as Ciabatta)
- Pesto
- 1 Tomato, sliced thin
- ¼ Red Onion, sliced thin
- 8 Oz. Buffalo Mozzarella, sliced thin
- 6 Oz. Imported prosciutto
- 6 Oz. Sopressata
- Salt & Pepper
- Olive oil for drizzling
- Balsamic Vinegar for drizzling
Instructions
- Slice the loaf of bread in half the long way.
- Spread a thin layer of pesto on both sides of the bread.
- Layer the prosciutto on.
- Layer the tomatoes on.
- Layer the onions on.
- Layer the Buffalo Mozzarella on.
- Now, drizzle the olive oil & Balsamic on and salt & pepper to taste.
- Layer the Sopressata on.
- Close up the sandwich. If serving as a meal, slice into sandwich size. If using as an appetizer, slice into smaller slices and add a toothpick.