This is my favorite "packed" sandwich for traveling. You can make it the night before you travel and eat it the first day or even better the second day! You can play around with your favorite Italian meats and never go wrong!
I don't like fast food, in fact I hate it! But, I probably get stuck having it once a month because we travel so much. I prefer to pack a cooler with "good food". The night before our trip to Colorado, I made terriaki chicken breasts and baked Italian drumsticks for our first night on the road. I also packed cheese and fresh veggies to go along with the chicken. I figured the leftovers would be lunch since we had breakfast at the hotel. On our second night we enjoyed this Italian pressed sandwich along with a Greek salad. (I packed the tomatoes, cucumbers, green peppers, onions, olives and feta cheese in a Tupperware in our cooler, then later cut up the vegetables in our hotel room to make this salad.) I had previously made the vinaigrette and put it in a tiny Tupperware. Who says that eating on the road has to be fast food and calorie laden???
1 loaf of Italian Bread sliced horizontally
8 slices of prosciutto
8 slices of cured Italian dried salami
8 slices of provolone
Balsamic vinegar
Olive Oil
Drizzle oil and vinegar on bread, layer meat and cheese on top. Wrap the sandwich in wax paper and foil. Press something heavy (milk jugs works great!) on sandwich to flatten. Refrigerate overnight for best results.
