Foodie Crush · by Heidi Larsen
Italian Pressed Sandwich Recipe
NUTRITION · PER SERVING140M COOK
CAL 33%·PRO 65%
CARBS 29G18% OF CAL
3G FIBER22G OTHER4G TOTAL SUGAR
FAT 44G61% OF CAL
15G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pressed sandwich layered with Italian meats, cheeses, vegetables, and a balsamic vinaigrette on toasted bread. Perfect for picnics, lunchboxes, and casual entertaining.
mainitaliansandwichpork🍳 skilletgluten free
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ciabatta rolls
- 1/2 cup black olive spread or tapenade
- 1 (12-ounce) jar of roasted red bell peppers, (sliced)
- 8 ounces fresh sliced mozzarella
- 8 ounces prosciutto, (thinly sliced)
- 8 ounces Genoa salami, (thinly sliced)
- 8 ounces capicola, (thinly sliced)
- 1 (8-ounce) jar marinated artichoke hearts, (halved)
- 8 slices provolone cheese
- 1 cup fresh basil leaves
At a glance
PER SERVING · TIME 140M
CAL 33%·PRO 65%
CARBS 29G18% OF CAL
3G FIBER22G OTHER4G TOTAL SUGAR
FAT 44G61% OF CAL
15G SAT29G 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
- Sodium
- 2293mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 140mg
- Calcium
- 302mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.