 |
 |
 | ingredients |
| |
2 round or oval loaves country bread (1 pound each), split and hollowed
1 jar (12 ounces) oil-packed roasted red peppers
12 ounces salami, thinly sliced
12 ounces provolone cheese, thinly sliced
2 bunches arugula, (about 6 ounces each), washed well and thick stems removed (about 10 cups)
Radicchio and Orange Salad
3/4 cup slivered almonds
2 medium heads radicchio (about 1 1/4 pounds total)
3/4 cup golden raisins
3 tablespoons olive oil
3 tablespoons red-wine vinegar
2 to 3 tablespoons sugar
Coarse salt and ground pepper
|
|
|
 | Pressed Salami Sandwich |
| |
Serves 8 | Prep Time: 15 minutes | Total Time: 1 hour 15 minutes |
| |
- Brush cut sides of halved bread loaves with oil from jar of roasted peppers. Dividing evenly, layer bottom bread halves with roasted peppers, salami, cheese, and arugula; top with remaining bread halves.
- Wrap each sandwich tightly with plastic, and press: Lay wrapped sandwiches on a baking sheet. Position another baking sheet on top, and weight with heavy canned goods or a large skillet. Let stand for one hour, pressing down occasionally with hands.
- Refrigerate wrapped sandwiches until ready to serve, up to 1 day. To serve, cut into wedges.
Radicchio and Orange Salad
Serves 8; Prep time: 15 minutes | Total time: 15 minutes
- Preheat oven to 350 degrees. Spread slivered almonds on a baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool.
- Core radicchio heads; cut or tear into 1-inch pieces. Combine in a large bowl with the finely grated zest and juice of 1 orange, golden raisins, olive oil, red-wine vinegar, sugar, and toasted almonds.
- Season with coarse salt and ground pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.
|
|
