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Pressed Salami Sandwiches


  • 12 oz. oil-packed roasted red peppers
  • 2 small round loaves country white bread, horizontally cut in half
  • 12 oz. thinly sliced salami
  • 12 oz. thinly sliced provolone cheese
  • 2 bunches arugula, thick stems removed


  • 1. Drain peppers, reserving oil. Brush cut sides of bread with oil.
  • 2. Evenly layer bottom half with roasted peppers, salami, cheese and arugula. Cover with top of bread.
  • 3. Wrap each sandwich tightly in plastic wrap. Press down firmly on each. Place on half sheet pan.
  • 4. Place a second half sheet pan over sandwiches. Weight with heavy canned goods or a large skillet. Refrigerate one hour, pressing down occasionally with hands. Remove pan and weights.
  • 5. Refrigerate up to 1 day. Cut each sandwich into quarters. Plate 2 quarters per serving.
  • Nutritional information per serving: Calories 864; Total Fat 62g; Saturated Fat 30g;
  • Trans. Fat 0g; Cholesterol 224mg; Sodium 2174mg; Total Carbohydrate 30g; Dietary Fiber 4g;
  • Total Sugars 2g; Protein 41g