I’ve been craving a really good sandwich. I mean, a REALLY good sandwich with crusty bread, melty cheese and lots of savory fillings.
We have a really good sandwich place nearby; it’s just a little out of striking distance from my office and when they run out of fillings, they close down. They’re so popular that I have almost no hope of getting a sandwich there in the evenings. I had a Chicago beef sandwich there once that was the stuff dreams are made of. Seriously, that sandwich was as big as a football, and I could only eat about a quarter of it before crying “uncle.”
Therefore, I have to turn to my kitchen for a stacked cheesy, bready, meaty delight.
This recipe is delicious, simple to make and perfect for a casual Friday night. I’m not a HUGE fan of sun-dried tomatoes, so I made it with fresh ones, which worked just as well. I’d also urge you to use fresh mozzarella if you can; it makes a world of difference.
Toasted Italian Sandwich
1 ciabatta roll
1 Tbs butter, softened
1 Tbs pesto sauce
1 Tbs sun-dried tomatoes (or 2 slices of fresh tomato)
2 slices fresh mozzarella
3 slices smoked deli ham
1 slice classic salami
1 slice cracked black pepper salami
1 slice classic pepperoni (or a handful of pizza-sized pepperoni)
1 slice turkey pepperoni
Slice ciabatta roll in half. Spread a thin layer of butter on each cut side. Toast for about 1 minute. Top one slice with pesto sauce and the other with tomato slices. Toast another minute. Pile meats on top of the pesto and cheese on top of the tomato slices. Toast until cheese is melty and bread is golden-brown. Place cheese side on top of meat side, slice in half and serve immediately.
Nutritional Information: Calories Per Serving: 699, Calories from Fat: 426, Fat: 47 g, Trans Fat: 0 g (21 g Saturated Fat), Cholesterol: 162 mg, Sodium: 2225 mg, Potassium: 285 mg, Carbohydrates: 22 g, Fiber: 2 g, Sugar: 3 g, Protein: 44 g
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