Italian Sub aka Desk Lunch doesn’t have to be boring

Use your leftover items from the antipasto platter to make this great sandwich. It’s flavor is best if made the night before serving.  Bonus – it’s big so you can easily share it between two folks and be satisfied.

6 inch wedge of ciabatta, sliced in half lengthwise
leftover items from the Antipasto platter – if you only served one you’ll likely have 2 slices of tomato, artichokes and 4 slices of cured meat left, just add 2 1 oz. slices of mozzarella and you’re set, NOTE: if you don’t have the above listed leftover, you need 2 slices of tomato, 2 1 oz slices of mozzarella and just use whatever else was left.
2 large basil leaves
optional, roasted red peppers

1) If you’re using leftover tomato skip this step. If not, prepare your tomato slices as you did for the antipasto platter.
2) Drizzle 1 tsp olive oil over each ciabatta half.  Toast heavily, about 5 minutes in a 350 degree oven.IMG_0531-001
3) Let the bread cool.
4) Make the sandwich halves as mirror images with the meat meeting in the middle. Slice the tomato slices in half and add to the bread along with a basil leaf. You want the tomato on the bottom so the juices seep into the bread.  Don’t worry about the bread getting soggy.  Ciabatta scoffs at moisture.  It can take it but if you use any other bread you might end up with a mushy mess.  Next add the artichoke, mozzarella, roasted red pepper if using, and meat. Pour the leftover tomato juices over one side of the sandwich. It’s not a crisis if you don’t layer everything in this order but you want the tomatoes and artichoke followed by a somewhat dry ingredient.
5) Take a square of foil large enough to wrap the sandwich and place the sandwich in the center. Taking the heel of your hand press the sandwich. Press it like it’s the face of your mortal enemy.  Press hard enough that you hear the ciabatta cracking and you feel the sandwich really compress. Tightly wrap the sandwich in the foil.  Take another square of foil and re-wrap the sandwich pressing again.  Refrigerate overnight.  That’s it!  Break out your leftover olives and a San Pellegrino soda and you have a lovely Italian lunch.

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