Pressed Italian Sandwiches With Sun-Dried Tomato Spread Recipe

Name: Pressed Italian Sandwiches With Sun-Dried Tomato Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sun-dried tomatoes, packed without oil; 1/2 cup boiling water; 1 (16-ounce) loaf ciabatta bread, halved horizontally; 1 (8-ounce) block fat-free cream cheese; 1 garlic clove, halved; 1/4 teaspoon black pepper; 20 fresh basil leaves; 1 (3.53-ounce) package prosciutto; 1 (12-ounce) jar roasted red bell peppers, drained, patted dry, and thinly sliced; 1 1/2 teaspoons balsamic vinegar

Servings: persons

1/2 cup sun-dried tomatoes, packed without oil
1/2 cup boiling water
1 (16-ounce) loaf ciabatta bread, halved horizontally
1 (8-ounce) block fat-free cream cheese
1 garlic clove, halved
1/4 teaspoon black pepper
20 fresh basil leaves
1 (3.53-ounce) package prosciutto
1 (12-ounce) jar roasted red bell peppers, drained, patted dry, and thinly sliced
1 1/2 teaspoons balsamic vinegar

1
Combine tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain.
2
While tomatoes stand, hollow out top half of loaf, leaving a 1/2-inch border around top inside edge. Reserve bread pieces for another use.
3
Process tomatoes, cream cheese, garlic, and pepper in a food processor until smooth. Spread tomato mixture on cut sides of bread halves. Layer 10 basil leaves on bottom bread half, and top evenly with half of prosciutto. Top evenly with pepper slices and remaining prosciutto. Drizzle with balsamic vinegar. Layer remaining 10 basil leaves over sandwich; place top bread half on sandwich.
4
Wrap sandwich in plastic wrap, and place on a baking sheet; place another baking sheet on top of sandwich, and weigh down with several heavy cans. Chill 8 hours or overnight. Cut into 6 equal servings.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup sun-dried tomatoes, packed without oil, 1/2 cup boiling water, 1 (16-ounce) loaf ciabatta bread, halved horizontally, 1 (8-ounce) block fat-free cream cheese, and more.

Yes, Pressed Italian Sandwiches With Sun-Dried Tomato Spread falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressed Italian Sandwiches With Sun-Dried Tomato Spread

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