Italian Pressed Sandwich - From the Test Kitchen

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while still providing creaminess.

prosciutto

🥗Healthier: turkey ham

💰Cheaper: salami

Turkey ham is lower in fat and calories, while salami offers a similar flavor.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: baguette

Whole grain bread adds fiber, while baguette is often less expensive.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is lower in calories, while apple cider vinegar is a budget-friendly option.

Select a lightweight sourdough bread that sounds hollow when tapped and has a firm crust.

Slice the sourdough bread horizontally with a long serrated knife to create a top and bottom half.

Hollow out the excess bread from both the top and bottom halves, leaving about an inch border around the edges.

In a bowl, combine 6 tablespoons of mayo, 3 tablespoons of rinsed and drained capers, the zest of one lemon, and the juice of half a lemon.

Season the mixture with salt and black pepper, then stir until fully combined.

Spread half of the dressing mixture over the top and bottom of the hollowed bread.

Layer 3 ounces of turkey on the bottom half of the bread, followed by 3 ounces of provolone cheese, and then hot capicola.

Repeat layering with the remaining turkey, provolone, and capicola.

On the top half of the sandwich, add a bunch of watercress and one sliced beefsteak tomato.

Season the tomato layer with salt and black pepper.

Close the sandwich by placing the top half on the bottom half.

Wrap the sandwich tightly in plastic wrap, then in aluminum foil for added protection.

Place the wrapped sandwich on a tray and weigh it down with a heavy cast iron skillet and additional weights like cans or bricks.

Press down on the sandwich to initiate the flattening process and let it sit for at least 45 minutes or up to 12 hours in the fridge.

After the resting period, unwrap the sandwich and cut it in half for easier serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens