Seasons and Suppers · by Jennifer Maloney★ 5.0 (19)
Pressed Italian Picnic Sandwiches
NUTRITION · PER SERVING25M COOK
CAL 25%·PRO 48%
CARBS 37G29% OF CAL
3G FIBER5G SUGAR30G OTHER
FAT 28G50% OF CAL
10G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pressed sandwich layered with arugula, fresh mozzarella, Italian deli meat, and a balsamic vinaigrette on buttered bread. Perfect for picnics, packed lunches, or a casual summer meal.
mainitaliansandwichpork🍪 sheet pan🍳 skillet🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 Ciabatta Baguette (cut in half to make approx. two 12-inch pieces)
- 3 Tbsp butter
- 3 medium red peppers
- 3 cups arugula (rinsed and patted dry)
- 2 cups bocconcini (sliced)
- 10 oz Assorted Italian deli meats ((I used Soppressata Salami, Capocollo and Napoli Salami))
- Balsamic Vinegar
- Olive Oil
- Salt and Pepper, to taste
At a glance
PER SERVING · TIME 25M
CAL 25%·PRO 48%
CARBS 37G29% OF CAL
3G FIBER5G SUGAR30G OTHER
FAT 28G50% OF CAL
10G SAT18G 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
- 15m
- Cook
- 10m
- Sodium
- 1402mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 375mg
- Calcium
- 307mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1402MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.