This sandwich made Sunday dinner a breeze. Everything was put together on Saturday night and when dinner rolled around on Sunday, I pulled my one big sandwich out of the fridge and cut it into smaller sandwiches, cut up a cantaloupe and opened a bag of kettle chips and dinner was served!
Overnight Italian Sandwiches
6 small Ciabatta rolls (I used a
flat Ciabatta loaf and made one big sandwich)
2-3 tablespoons butter
3 red bell peppers
Fresh mozzarella, sliced
Assorted Italian Meats (I used
Sweet Capocolla, Hot Capocolla, Genoa Salami, and Prosciutto)
Assorted Deli Meats (I used Black
forest ham and oven roasted turkey breast)
Salt and freshly ground black
3 tablespoons olive oil
3 garlic cloves, minced
In a small bowl, combine olive
oil and minced garlic. Set aside
1/2 cup balsamic vinegar
In a small saucepan bring
vinegar to a boil. Reduce heat to a simmer and cook until vinegar has
thickened and is syrupy. Season with salt and pepper. Set aside.
To roast the red peppers:
Set oven to the Broil setting. Trim the ends off of the bell peppers and
then cut down the sides of the peppers. Place peppers skin side up on a baking
sheet. Place under the broiler until well charred (black) on top, about
10 minutes (watch closely after 5 minutes). Remove from oven and
immediately place peppers in a plastic Ziploc bag and seal. Let sit for 20-30
minutes or until pepper are cool enough to handle. Remove peppers from
bag and peel off charred skin. Discard charred skin and drizzle
peppers with olive oil followed by a good sprinkle of kosher salt and
pepper. Set aside.
To prepare sandwiches: Cut
the Ciabatta rolls (or loaf) in half and butter both halves of the bread
followed by a thin layer of the garlic oil (I use a silicon pastry brush to
brush on the oil). (Make sure you don't leave the minced garlic
behind.) Place a layer of red peppers on bottom half of the bread.
Top with generous layers of cold meats (5-6 layers). Next, layer fresh
mozzarella slices on top of meat followed by a drizzle of the reduced balsamic
vinegar and a sprinkle of salt and pepper. Top with a generous amount of
arugula. Top sandwich with top half of bread and wrap sandwich tightly with
plastic wrap. Place in refrigerator and place a heavy skillet on top of
sandwiches (I set two gallons of milk on top of my one big sandwich).
Refrigerate for at least 6 hours
or ideally, overnight. When ready to serve, remove sandwich from plastic
wrap and in my case, cut large sandwich into smaller sandwiches.
Serve. (I served some of the extra balsamic reduction on the side for
Recipe slightly adapted from Seasons and