Empty My Fridge
Valerie Bertinelli's Pressed Italian Picnic Sandwich with Olive Relish
Ingredients
- Celery · finely chopped1
- Garlic · finely grated1 clove
- Olive · pitted chopped1 cup
- Parsley · chopped1 tbsp
- Olive oil1 tbsp
- Italian seasoning¼ tsp
- Loaf ciabatta · split horizontally1
- Provolone cheese · sliced½ lb
- Salami · thinly sliced2–3 oz
- Turkey · thinly sliced roasted2–3 oz
- Ham · thinly sliced2–3 oz
- Mortadella · thinly sliced2–3 oz
Instructions
- Stir together the celery, garlic, olives, parsley, olive oil and Italian seasoning in a medium bowl to make the relish.
- Lay half the provolone on the bottom half of the ciabatta, then layer the salami, turkey, ham and mortadella on top.
- Cover the meats with the remaining provolone and the olive relish, then close with the top half of the loaf.
- Wrap the sandwich tightly in plastic wrap and set it on a baking sheet.
- Put a second baking sheet on top and weigh it down with a few large cans or a heavy skillet.
- Refrigerate for at least 4 hours and up to 8.
- Unwrap, then cut into 6 to 8 pieces to serve.
Summarized from Food Network's video. Watch it for the details.
More recipes with
GarlicCheeseCeleryOliveHamTurkeyProvolone cheeseSalami
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