Pressed Italian Sandwich with Pesto Recipe

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Pressed Italian Sandwich with Pesto
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Ingredients:

Directions:

  1. Slice ciabatta in half horizontally. Hollow out top and bottom halves of bread; reserve torn bread for another use. Spread Pesto over bottom half of bread. Layer prosciutto, bell pepper strips, and cheese over pesto; sprinkle with pepper. Replace top half of bread. Wrap loaf in plastic wrap and foil, and place on a plate; top with a heavy skillet filled with heavy cans. Refrigerate 2 hours or overnight.
  2. Remove foil and plastic wrap; cut sandwich into 8 pieces.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 98.02 Kcal (410 kJ)
Calories from fat 16.6 Kcal
% Daily Value*
Total Fat 1.84g 3%
Cholesterol 19.99mg 7%
Sodium 806.74mg 34%
Potassium 169.66mg 4%
Total Carbs 4.13g 1%
Sugars 1.21g 5%
Dietary Fiber 0.99g 4%
Protein 15.35g 31%
Vitamin C 29mg 48%
Iron 7.4mg 41%
Calcium 278.9mg 28%
Amount Per 100 g
Calories 118.38 Kcal (496 kJ)
Calories from fat 20.05 Kcal
% Daily Value*
Total Fat 2.23g 3%
Cholesterol 24.14mg 7%
Sodium 974.29mg 34%
Potassium 204.9mg 4%
Total Carbs 4.99g 1%
Sugars 1.46g 5%
Dietary Fiber 1.19g 4%
Protein 18.54g 31%
Vitamin C 35mg 48%
Iron 8.9mg 41%
Calcium 336.8mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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