Reviews (1)
Add Rating & Review
69 Ratings
5 star values:
15
4 star values:
23
3 star values:
17
2 star values:
10
1 star values:
4
Martha Stewart Member
Rating: 4 stars
05/28/2015
I have made this many times, always a favorite, different and filling
Back to Pressed Picnic Sandwich
All Reviews for Pressed Picnic Sandwich
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 40 mins
total: 1 hr 50 mins
Yield: Serves 6 to 8
pressed picnic sandwich
Ingredients
Ingredient Checklist
3 medium red bell peppers
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons warm water
Kosher salt and freshly ground pepper
1 loaf ciabatta (1 pound, about 6 inches wide)
1/2 cup prepared black-olive paste
4 ounces fresh goat cheese
8 ounces marinated artichoke hearts, drained
6 ounces prosciutto, thinly sliced
4 ounces spicy salami, thinly sliced
2 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley
Cook's Notes
For a sandwich that won’t get soggy when pressed, use a day-old loaf of bread or toast in a 375-degree oven for 10 minutes until slightly crisp. The soft interior of the bread can be pulsed into breadcrumbs in the food processor and frozen up to 1 month.This sandwich can be made 1 day in advance; instead of adding the vinaigrette in step 3, add it just before you pack the sandwich, or 1 hour before serving.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 40 mins
total: 1 hr 50 mins
Yield: Serves 6 to 8
pressed picnic sandwich
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 40 mins
total: 1 hr 50 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 40 mins
total: 1 hr 50 mins
Yield: Serves 6 to 8
prep: 40 mins
total: 1 hr 50 mins
prep:
40 mins
total:
1 hr 50 mins
Yield: Serves 6 to 8
Serves 6 to 8
pressed picnic sandwich
pressed picnic sandwich
Ingredients
Ingredients
- 3 medium red bell peppers
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons warm water
- Kosher salt and freshly ground pepper
- 1 loaf ciabatta (1 pound, about 6 inches wide)
- 1/2 cup prepared black-olive paste
- 4 ounces fresh goat cheese
- 8 ounces marinated artichoke hearts, drained
- 6 ounces prosciutto, thinly sliced
- 4 ounces spicy salami, thinly sliced
- 2 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley
Directions
Heat grill to (or a grill pan over) high, or preheat broiler. Cook peppers (on a rimmed baking sheet, if using broiler), turning frequently so all sides cook evenly, until completely charred, 10 minutes. Remove from heat, transfer peppers to a bowl, and cover with plastic. Set aside until skins loosen and peppers are cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat peppers dry. Slice peppers in half, remove seeds and stems, and cut flesh into 1-inch-wide strips.
In a medium bowl, combine Dijon and vinegar. Gradually whisk in oil, followed by water. Season to taste with salt and pepper; set aside.
Slice bread horizontally and scoop out soft interior (reserve for another use). Spread olive paste on bottom crust, then add peppers. Crumble goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half the vinaigrette (about 1/4 cup) on top. Arrange prosciutto and salami over artichokes. Scatter herbs over meats. Drizzle remaining vinaigrette (1/4 cup) over inside of top crust, then place top crust on sandwich.
Wrap sandwich tightly with plastic. Set a weight, such as a brick or large cast-iron skillet, on top at least 1 hour and up to 8 hours. When ready to serve, slice sandwich horizontally into 6 to 8 pieces.
Cook's Notes
For a sandwich that won’t get soggy when pressed, use a day-old loaf of bread or toast in a 375-degree oven for 10 minutes until slightly crisp. The soft interior of the bread can be pulsed into breadcrumbs in the food processor and frozen up to 1 month.This sandwich can be made 1 day in advance; instead of adding the vinaigrette in step 3, add it just before you pack the sandwich, or 1 hour before serving.
Cook’s Notes
For a sandwich that won’t get soggy when pressed, use a day-old loaf of bread or toast in a 375-degree oven for 10 minutes until slightly crisp. The soft interior of the bread can be pulsed into breadcrumbs in the food processor and frozen up to 1 month.This sandwich can be made 1 day in advance; instead of adding the vinaigrette in step 3, add it just before you pack the sandwich, or 1 hour before serving.
Reviews (1)
Add Rating & Review
69 Ratings
5 star values:
15
4 star values:
23
3 star values:
17
2 star values:
10
1 star values:
4
Martha Stewart Member
Rating: 4 stars
05/28/2015
I have made this many times, always a favorite, different and filling
Reviews (1)
Add Rating & Review
69 Ratings
5 star values:
15
4 star values:
23
3 star values:
17
2 star values:
10
1 star values:
4
Add Rating & Review
69 Ratings
5 star values:
15
4 star values:
23
3 star values:
17
2 star values:
10
1 star values:
4
69 Ratings
5 star values:
15
4 star values:
23
3 star values:
17
2 star values:
10
1 star values:
4
69 Ratings
5 star values:
15
4 star values:
23
3 star values:
17
2 star values:
10
1 star values:
4
- 5 star values:
- 15
- 4 star values:
- 23
- 3 star values:
- 17
- 2 star values:
- 10
- 1 star values:
- 4
Martha Stewart Member
Rating: 4 stars
05/28/2015
I have made this many times, always a favorite, different and filling
Martha Stewart Member
Rating: 4 stars
05/28/2015
I have made this many times, always a favorite, different and filling
Rating: 4 stars
All Reviews for Pressed Picnic Sandwich
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pressed Picnic Sandwich
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
