This recipe calls for three different Italian cold cuts, mozzarella, briny olive tapenade, and fresh vegetables. Olive oil and balsamic vinegar make a simple dressing. Serve these delicious bites on an antipasto platter, or alone for a simple lunch or dinner.  Smart Recipes, European Recipes, Pork,Dairy Recipes, Recipes Pork,Dairy European Pressed Italian Sandwiches Pressed Italian Sandwiches Recipe | PT20M Serves 8 Ingredients: 1 Medium Ciabatta Loaf 0.66 Cup Olive Tapenade 2 Tablespoons Balsamic Vinegar 2 Tablespoons Extra-Virgin Olive Oil 0.5 Pound Genoa Salami 0.5 Pound Prosciutto 0.5 Pound Spicy Italian Cold Cuts 8 Ounces Fresh Mozzarella 1 Roasted Red Bell Pepper 12 Fresh Basil Leaves 0.125 Teaspoon Freshly Ground Black Pepper 1 Cup Arugula Cut ciabatta in half horizontally. Spread tapenade on the bottom half of the bread, and drizzle the top half with the oil and vinegar. On the bottom slice of bread arrange salami, followed by prosciutto, cold cuts, mozzarella, red pepper, arugula, and basil. Season with black pepper, and cover. Wrap the sandwich in plastic wrap. Weigh sandwich down with a heavy cast iron skillet for to 2 hours. Cut into desired slices and serve.

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