Italian Pressed Sandwich

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 340.9
  • Total Fat: 14.7 g
  • Cholesterol: 21.4 mg
  • Sodium: 1,117.2 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 13.9 g

View full nutritional breakdown of Italian Pressed Sandwich calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    1 round crusty load of bread
    2 tbsp pesto
    6 ounces roasted red peppers
    4 ounces salami, thinly sliced
    1 can artichokes, quartered
    4 cups arugula, (about 6 ounces each), washed well and thick stems removed (about 10 cups)


1. Brush cut sides of halved bread loaves with pesto. Dividing evenly, layer bottom half of bread with roasted peppers, salami, arugula, and artichokes; top with remaining bread halves.

2. Wrap each sandwich tightly with plastic, and press: Lay wrapped sandwiches on a baking sheet. Position another baking sheet on top, and weight with heavy canned goods or a large skillet. Let stand for one hour, pressing down occasionally with hands.

3. Refrigerate wrapped sandwiches until ready to serve, up to 1 day. To serve, cut into wedges.

Number of Servings: 4

Recipe submitted by SparkPeople user PERIWINKLEJENN.

Rate This Recipe