Pressed Italian Picnic Sandwich

• Meat

  • 1 6 ounce package Mix italian meats

• Produce

  • 2 cups Baby spinach
  • 1 cup Basil, leaves
  • 12 slices Tomato

• Baking & Spices

  • 1 tsp Italian seasoning

• Oils & Vinegars

  • 1 Italian oil
  • 1/4 cup Olive oil
  • 2 tbsp Red wine vinegar

• Bread & Baked Goods

  • 1 12 ounce loaf Your favorite italian bread

• Dairy

  • 12 slices Mozzarella, fresh

• Other

  • 1 - 3 ounce package proscuitto

Found on whattheforksfordinner.com

Ingredients

• 1 - 12 ounce loaf of your favorite Italian bread
• 1 - 3 ounce package proscuitto
• 1 - 6 ounce package of mix Italian meats (salami, capocollo, calabrese) your choice
• 12 - 14 slices Tomato
• 12 - 14 slices Fresh Mozzarella
• 2 cups baby spinach
• 1 cup basil leaves
• Italian Oil
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Italian seasoning

Directions

• Mix ingredients for Italian oil and set aside.
• Slice loaf of bread in half horizontally. Spread each side of bread with oil mixture.
• The layer ½ spinach, ½ cheese, meats, basil, tomatoes, remaining cheese, and remaining, spinach.
• Drizzle oil mixture on each layer as you build the sandwich.
• Place top on sandwich and press down. Wrap sandwich tightly in plastic wrap, then in tin foil. Making the sandwich on the plastic wrap makes it easier to wrap.
• Place sandwich on a plate or small cookie sheet. Lay a weight (I used a 5 pound bag of flour) on top of sandwich and refrigerate overnight.
• Unwrap, slice and enjoy!