Recipe of pressed italian cold cut sandwich

Pressed sandwiches are a wondrous thing. All the flavours and all the ingredients get pressed together and everything manages to morph into one amazing taste sensation. Pressed sandwiches are perfect for traveling and easy to make. Part of the joy of pressed sandwiches is they need to be smooched to achieve perfection!

Ingredients

 1 loaf ciabatta bread
 1/2 cup black or green olive tapenade
 2 Tablespoons balsamic vinegar
 2 Tablespoons extra virgin olive oil
 1/4 pound thinly sliced Genoa salami
 1/4 pound spicy Italian cold cuts, such as capicola, or hot salami, thinly sliced
 3 ounces prosciutto, thinly sliced
 8 ounces fresh mozzarella cheese, sliced
 1 roasted red bell pepper, chopped
 1 8 ounce jar marinated artichoke hearts, drained
 6 leaves fresh basil, torn into bite-size pieces
 Freshly ground black pepper to taste
 Dried oregano

Directions

Cut ciabatta bread in half lengthwise. Spread bottom of bread with tapenade. Drizzle cut side of top half with vinegar and oil and sprinkle with oregano. Arrange salami on top of tapenade, and arrange everything else in layers on top of salami. Sprinkle with pepper and oregano to taste and place top half of loaf on top of filling.

Wrap sandwich thoroughly with plastic wrap. Then wrap it in aluminium foil. Place a heavy cutting board or other flat object on top of sandwich and weigh it down with something that weighs a couple of pounds. Let sit 30 minutes to 2 hours. Unwrap, cut into eighths and serve.http://tastydishies.blogspot.in/