Nick Pellegrino's Italian Pressed Sandwich - WSMV News 4

Nick Pellegrino's Italian Pressed Sandwich

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1 loaf of good quality Ciabatta or tuscan bread

1 medium size eggplant

2 zucchini 

2 yellow squash

1 yellow bell pepper

1 orange bell pepper

2 red bell peppers

1/2 cup fresh basil leaves

1/2 lb fresh mozzarella cheese 

1/4 cup basil mayo

1/4 cup balsamic vinegar

1/4 olive oil

Roast peppers on grill till all sides are blistered. Remove from grill and place into a zip lock bag for a bout 30 minutes to steam. Remove from bag. Under running water peal back spins and remove seeds.

Brush the other vegetables with olive oil and grill.

Drizzle finished vegetables with balsamic vinegar. Salt and pepper to taste.

Slice loaf of bread in half and remove center. Spread basil mayo on bottom half of bread. Layer all vegetables, cheese and herbs. Cover with top of loaf. Wrap in wax paper or plastic wrap and secure with butcher twine or a rubber band. Place sandwich in a shallow dish and cover with another weighted dish. You can use a brick wrapped in aluminum foil if you have one. I use a can of crushed tomatoes placed in a smiler dish on top. Refrigerate overnight. Slice and place on platter to serve. Enjoy the game! 

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