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Pressed Picnic Sandwiches - Lunch Version

<p>These Italian inspired Picnic Sandwiches are delightfully simple yet flavorfully bold with highlights of salty proscuitto, sundried tomatoes and creamy pesto.</p>
6 Servings Recipe By

Ingredients

  • 1 individual Ciabatta Bread Loaf
  • 1/4 cups Pesto
  • 8 individual Prosciutto, Sliced
  • 4 ounces Hard Salami, Sliced
  • 4 ounces Deli Ham, Sliced
  • 6 individual Provolone Cheese, Sliced
  • 1/2 cups Parmesan Cheese, Shredded
  • 1/2 cups drain and chop Sun-Dried Tomatoes in Olive Oil
  • 1/2 cups chop Spinach, Baby

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 sandwich
  • 590 Calories
  • 31g Total Fat
  • 11g Sat Fat
  • 0g Trans Fat
  • 70mg Cholesterol
  • 2012mg Sodium
  • 48g Total Carb
  • 4g Fiber
  • 0g Total Sugars (Includes 0g Added Sugars)
  • 34g Protein
  • 18 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Open ciabatta bread by cutting in half horizontally.
  2. On a clean work surface arrange ciabatta bread cut side up. Spread a thin layer of pesto over each.
  3. Top each bottom bread with proscuitto, salami, ham, provolone, Parmesan- Reggiano, sundried tomatoes and baby spinach. Place top bread on top and press down slightly.
  4. Tightly wrap loaf with plastic wrap. Transfer to refrigerator.
  5. Refrigerate for 5 hours.
  6. Unwrap and cut into indicated number of servings.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Open ciabatta bread by cutting in half horizontally.
  2. On a clean work surface arrange ciabatta bread cut side up. Spread a thin layer of pesto over each.
  3. Top each bottom bread with proscuitto, salami, ham, provolone, Parmesan- Reggiano, sundried tomatoes and baby spinach. Place top bread on top and press down slightly.
  4. Tightly wrap loaf with plastic wrap. Transfer to refrigerator.
  5. Refrigerate for 5 hours.
  6. Unwrap and cut into indicated number of servings.
  7. Wrap each sandwich with plastic wrap, divide between indicated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Serve sandwiches cold.

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