Italian Ham and Cheese Pressed Sandwich
The Italians know how to make a sandwich—they weigh it down overnight until compact and hearty
Recipe - Downers Grove, IL
Italian Ham and Cheese Pressed Sandwich
Prep Time12 Minutes
Servings6
Cook Time3 Minutes
Ingredients
1 Fresh Thyme bakery ciabatta loaf
1/3 cup zesty Italian vinaigrette
1 large tomato, thinly sliced
1/3 lb. sliced deli ham
1/3 pound sliced provolone cheese
2 cups thinly sliced peeled cucumber
6 romaine lettuce leaves
Directions
- Slice bread horizontally with a serrated bread knife in half.
- Drizzle vinaigrette evenly on the cut side of each bread half. On bottom half, layer with tomato, ham, cheese, cucumber, and lettuce. Top with bread. If desired, trim edges with a serrated knife to square off sandwich.
- Wrap sandwich tightly in plastic wrap and place in a 2-quart baking dish. Weigh it down with another 2-quart baking dish filled with cans or jars for at least 2 hours or up to 24 hours, refrigerated.
- To serve, cut sandwich into 6 pieces.
Nutritional Information
Each serving contains: 333 calories, 13 g fat, 5 g saturated fat, 0 g trans fat, 27 mg cholesterol, 1,082 mg sodium, 36 g carbohydrates, 3 g fiber, 2 g sugar, 17 g protein. Daily values: 49% vitamin A, 6% vitamin C, 16% calcium, 4% iron.
12 minutes
Prep Time
3 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Ciabatta Bread - 14 Ounce
$4.99$0.36/oz
Fresh Thyme Organic Italian Vinaigrette Dressing - 12 Ounce
$3.99$0.33/oz
Beefsteak Tomatoes - 0.3 Pound
$0.90 avg/ea$2.99/lb
Fresh Thyme Grab & Go Deli Sliced Uncured Virginia Ham - 0.75 Pound
$7.49 avg/ea$9.99/lb
Fresh Thyme Provolone Cheese Slices - 8 Ounce
$3.49$0.44/oz
Cucumbers - 1 Each
$1.49
Romaine Lettuce - 1 Each
$2.99
Nutritional Information
Each serving contains: 333 calories, 13 g fat, 5 g saturated fat, 0 g trans fat, 27 mg cholesterol, 1,082 mg sodium, 36 g carbohydrates, 3 g fiber, 2 g sugar, 17 g protein. Daily values: 49% vitamin A, 6% vitamin C, 16% calcium, 4% iron.
Directions
- Slice bread horizontally with a serrated bread knife in half.
- Drizzle vinaigrette evenly on the cut side of each bread half. On bottom half, layer with tomato, ham, cheese, cucumber, and lettuce. Top with bread. If desired, trim edges with a serrated knife to square off sandwich.
- Wrap sandwich tightly in plastic wrap and place in a 2-quart baking dish. Weigh it down with another 2-quart baking dish filled with cans or jars for at least 2 hours or up to 24 hours, refrigerated.
- To serve, cut sandwich into 6 pieces.