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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 large flat loaf rustic bread
1 1/2 tsp Dijon mustard
1 tbsp balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabata
1/2 cup prepared black-olive paste
8 oz fresh goat cheese
8 oz marinated artichokes
6 oz prosciutto, thinly sliced
1/4 lb peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley
Heat pan until hot; alternatively, heat the broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat.
Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle.
Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips.
In a medium bowl, combine the mustard and vinegar. Gradually whisk in the olive oil. Whisk in 2 tbsp warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.
Slice the loaf of bread lengthwise, and remove crumb; reserve crumb for another use. Spread the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.
Wrap the sandwich tightly with plastic wrap. Set a weight such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces. Note: Serves: 10
Pressing this sandwich melds the flavors of this sandwich allowing the layers to become one incredible experience.
This sandwich can be made one day ahead of time; instead of adding the vinaigrette in step three, add it just before you pack the sandwich, or one hour before serving.
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PRESSED PICNIC SANDWICH
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 large flat loaf rustic bread
1 1/2 tsp Dijon mustard
1 tbsp balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabata
1/2 cup prepared black-olive paste
8 oz fresh goat cheese
8 oz marinated artichokes
6 oz prosciutto, thinly sliced
1/4 lb peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley
Heat pan until hot; alternatively, heat the broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat.
Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle.
Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips.
In a medium bowl, combine the mustard and vinegar. Gradually whisk in the olive oil. Whisk in 2 tbsp warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.
Slice the loaf of bread lengthwise, and remove crumb; reserve crumb for another use. Spread the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.
Wrap the sandwich tightly with plastic wrap. Set a weight such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces. Note: Serves: 10
Pressing this sandwich melds the flavors of this sandwich allowing the layers to become one incredible experience.
This sandwich can be made one day ahead of time; instead of adding the vinaigrette in step three, add it just before you pack the sandwich, or one hour before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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