Vanilla and Bean · by Traci York★ 4.9 (11)
Italian Pressed Sandwich
NUTRITION · PER SERVING240M COOK
CAL 22%·PRO 15%
CARBS 41G37% OF CAL
5G FIBER4G SUGAR31G OTHER
FAT 26G54% OF CAL
1G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty pressed sandwich layered with roasted eggplant, artichokes, olives, and provolone, perfect for feeding a crowd at a picnic or tailgate.
mainitaliansandwich🌡️ thermometer🍪 sheet pan🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 Head of Garlic (large)
- 13 oz Red Bell Peppers (about two medium* (See note), 368g)
- 1 lb Eggplant (454g)
- 2 C Olive Tapenade * (462g, See Notes, I use homemade)
- 1 Tbs Red Wine Vinegar
- 1 lb Loaf of Ciabatta or Rustic Sourdough Loaf ((454g),)
- 3 Tbs Pickled Banana Peppers (or pepperoncini )
- 1 C Canned Artichokes (halved, rinsed, drained and any tough leaves removed, 234g)
- 2 Leaves of Swiss Chard or a few hand-fulls of another sturdy leafy green such as spinach.
- 3 Slices of Smoked Provolone (optional)
- Sea Salt
- Ground Black Pepper
- 2-3 Tbs Olive Oil as needed (divided)
At a glance
PER SERVING · TIME 240M
CAL 22%·PRO 15%
CARBS 41G37% OF CAL
5G FIBER4G SUGAR31G OTHER
FAT 26G54% OF CAL
1G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 944mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 396mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 944MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.