Cast Iron Pressed Sandwich Food

CAST IRON PRESSED SANDWICH

Steps:

• Preheat 2 cast iron pans over high heat.
• Lay bread slices side by side and drizzle with olive oil and vinegar. Top one piece of bread with a slice of mozzarella, tomato slices, prosciutto, basil, and remaining slice of mozzarella.
• Close sandwich and spread half the butter on top slice. Place sandwich, buttered side down, onto one pan and quickly spread remaining butter over top of sandwich. Using a hot pad or kitchen towel, place second pan on top of sandwich and press gently. Reduce heat to low and cook, continuing to press, until sandwich is golden brown and cheese has melted, about 4 minutes. Serve immediately.

PRESSED ITALIAN PICNIC SANDWICHES

Steps:

• To roast the red peppers: Set your oven to the Broil setting. Slice the sides off the red peppers and place skin side up on a baking sheet (*I like to trim the ends so they lie as flat as possible, as they will brown better than pieces that are sloped). Place under the broiler until very well charred (blacon top, about 10 minutes (watch closely after 5 minutes. You'll want them to be mostly blackened on top.) Remove from the oven and immediately place the peppers in a plastic ziploc bag. Pop in the refrigerator for 30-40 minutes. Remove peppers from bag and peel off the blackened skin with a knife. Discard the skin and slice the peppers in to strips. Place in a bowl and drizzle with a bit of olive oil and sprinkle with salt and pepper. Set aside.
• To prepare the sandwiches: Cut your ciabatta in half and butter each piece (or you could brush with a bit of olive oil, if you prefer, but butter will help prevent moisture from getting into the bread. Place a generous layer of cold meats (4-5 over-lapping layers). Top with cooled roasted red pepper strips. Take your Bocconcini slices and place on a piece of paper towel. Top with another piece of paper towel and pat to dry a bit. Top the red peppers with a layer of the Bocconcini slices. Drizzle some balsamic vinegar over the Bocconcini slices and sprinkle with salt and pepper. Top with a generous layer of arugula. Top with top slice of ciabatta.
• Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all the sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of sandwiches to apply weight (if you don't have a heavy skillet, top with another baking sheet and place some large cans on top for the weight).
• Refrigerate at least 6 hours or ideally, overnight.
• When ready to serve, remove from plastic wrap. If desired, you can trim the sides and ends of the sandwiches to make neat sides and to enjoy the wonderful colours of these sandwiches.

CUBAN PRESS

Steps:

• Preheat sandwich press (see note below if you do not have a sandwich press).
• Cut bread loaf into 6-inch long pieces. Spread cut sides of bread with butter if desired, or mustard, or both.
• On the bottom slices of bread, layer sandwiches with generous portions of pickles, pork, ham, and cheese, in that order.
• Place top bread slices on sandwiches, and coat both top and bottom bread slices (outer surfaces) with vegetable cooking spray.
• Grill the sandwich for 4 to 5 minutes (2 to 3 minutes per side if using skillet and an iron pan for weight), or until bread is golden brown, cheese is melted, and sandwich is flattened.
• Cut each sandwich on the diagonal and serve with plantain chips.
• NOTE: Home cooks often have to improvise as many don't own sandwich presses. A waffle iron, panini grill, George Foreman grill, or bacon press will work. People have been known to cook the sandwich in a skillet and press it with a heated cast-iron frying pan or even a heated brick wrapped in aluminum foil.