Circular Italian Sandwich
Multiple layers of Italian flavour. Salami, roasted peppers, eggplant and cheese sandwiched in between crusty Italian bread.
Ingredients
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
sweet yellow bell peppers
|
|
| 1 | each |
eggplant
|
* |
| 1 | x |
olive oil
|
* |
| 1 | x |
salt and black pepper
|
* |
| 1 | x |
black pepper
|
* |
| 8 | ounces |
crusty bread
10 inch round |
|
| ½ | cup |
salad dressing
oregano lemon |
|
| ¼ | pound |
ham
black forest, slice |
|
| ½ | pound |
salami
preferably 2 kinds |
|
| 1 | pound |
mozzarella cheese
sliced |
|
| 20 | each |
basil
fresh |
* |
Directions
Roast whole peppers over a gas flame or under a broiler until they are completely blackened.
Place in a paper bag until cool enough to handle. Peel, cut in half and seed.
Cut eggplant into ½ inch slices. Brush with olive oil and sear on a grill or hot skillet until brown on both sides. Season with salt and pepper.
Cut bread in half horizontally with a serrated knife, and hollow out the top and bottom halves.
Brush bottom half with ¼ cup of the dressing.
In the bottom half of the bread, place the fillings in this order: ham, eggplant, one kind of salami, peppers, mozzarella, remaining salami and basil.
Brush inside of top half with remaining dressing.
Place top half onto sandwich. Wrap sandwich tightly in waxed paper or plastic wrap.
Place a tray or baking sheet on top of the sandwich and weight it with several cans for about 1 hour.
Nutrition Facts
Serving Size 360g (12.7 oz)
