PRESSED ITALIAN PICNIC SANDWICH WITH OLIVE RELISH
Provided by Valerie Bertinelli
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir together the celery, garlic, olives, parsley, olive oil and Italian seasoning in a medium bowl.
- Put the bottom half of the ciabatta on a work surface. Arrange half of the cheese on the bread, then top with the salami, turkey, ham and mortadella. Top the meat with the remaining cheese and the olive relish. Cover the sandwich with the top of the ciabatta.
- Wrap the sandwich tightly with plastic wrap and place it on a baking sheet. Place another baking sheet on top of the sandwich and weigh it down with a few large cans or a heavy skillet. Refrigerate the sandwich for at least 4 hours and up to 8.
- When ready to serve, unwrap the sandwich and cut into 6 to 8 pieces
PRESSED PICNIC SANDWICHES RECIPE
Yummy Picnic Food is easy with Pressed Italian Sandwiches that are both neat to eat, and easy to make ahead. This pressed sandwich recipe is bursting with flavor from the olives, pepperoncini, salami, deli meat, and more!
Provided by Lisa Hatfield
Categories Lunch & Picnic
Time 2h14m
Number Of Ingredients 13
Steps:
- Use a round boule bread loaf, and a small serrated knife and cut the boulle around the side evenly.
- Rotate the loaf of bread, and cut the boule loaf in half removing the top from the bottom.
- Use your fingers and scoop out the bread from the top and bottom of the boule.
- Leave about a 1/2 inch rim around the top and bottom of the bread shells to allow the filling to be pressed flat inside the bread loaf and stay inside.
- In a small bowl, mix the olives (or olive tapenade), pepperoncinis, parsley, olive oil, vinegar, capers, and black pepper. Spread 1 cup of the olive mixture on the bread bottom.
- Next, layer all the sandwich ingredients: cheese, deli meats, spinach/lettuce spreads or toppings you like. Add the rest of the olive mixture if you have any left.
- Place the bread tops of the boulle loaf back on, and press gently down. Use plastic wrap to tightly wrap the sandwich. Wrap sandwich tightly a couple times, and cover completely.
- Place the sandwich between two baking sheets and weigh it down with some heavy objects like a large can, containers of juice, or a heavy skillet to press down the sandwich. The reason you want to do this is so it all holds together neatly in a "one hand" hold at the picnic!
- Keep in the refrigerator at least couple of hours, overnight is better as it has time to press and the flavors are better the next day.
- Use a serrated knife to cut the sandwich into 8 wedges.
- Serve with side salads like easy pasta salad, macaroni salad and cut watermelon.
Nutrition Facts : Calories 588 kcal, Carbohydrate 39 g, Protein 15 g, Fat 41 g, SaturatedFat 20 g, Cholesterol 33 mg, Sodium 1081 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
PRESSED ITALIAN PICNIC SANDWICHES
Pressed Italian Picnic Sandwiches are packed full of flavor and perfect for brunches, parties, baby showers, bridal showers, picnics, and more. Your guests will be impressed!
Provided by Rachel Farnsworth
Categories Lunch
Time 12h15m
Number Of Ingredients 13
Steps:
- Make the pesto by combining basil, garlic, parmsean, olive oil, and walnuts in a food processor or bender. Blend until fairly smooth.
- Cut the focaccia loves in half carefully. Spread the pesto on the top halves and set aside.
- On the bottom halves layer sliced chicken breast, and salami.
- Mix sun-dried tomatoes, olives, pepperoncinis, and roasted red bell peppers in a small bowl. Sprinkle over meat layer.
- Top with slices of fresh mozzarella to cover the entire sandwich.
- Place pesto covered top half of the focaccia onto the sandwich. Wrap tightly in plastic wrap.
- Place the wrapped sandwiches onto a baking sheet. Place another baking sheet on top of the sandwiches. Place 2 heavy books or weights on the top baking sheet to squish the sandwiches. Place in the fridge, books and all, for 12 hours.
- Once 12 hours have passed, unwrap the sandwiches and slice into square for serving. Wrap in wax paper and cooking twine for a cutesy presentation.
PRESSED PICNIC SANDWICH
This is an adaptation of a Martha Stewart recipe that hubby and I bring on picnics during the summer. We pack it into the bottom of our picnic basket and let the weight of the ice packs and beverage (read wine) to weigh it down. You can use any combination of meats, cheeses, and greens, but I would not substitute the black olive paste, marinated artichokes, or the vinegrette. Don't be scared off by the ingredients or directions; this is a simple sandwich that packs a very flavorful punch.
Provided by KelBel
Categories Lunch/Snacks
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Roast Peppers: (skip if using already roasted peppers) Heat a grill or grill pan to hot; or heat 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.
- Make the vinaigrette: In a medium bowl, combine mustard and vinegar. Gradually whisk in olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.
- Slice loaf of bread horizontally, and remove soft crumb; reserve crumb for another use. Spread olive paste on the bottom crust, and add the roasted red pepper strips. Crumble goat cheese on top of peppers. Arrange artichoke hearts over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichoke hearts. 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.
Nutrition Facts : Calories 266.4, Fat 16, SaturatedFat 6.8, Cholesterol 26, Sodium 445.7, Carbohydrate 21, Fiber 3.5, Sugar 3, Protein 10
PRESSED PICNIC SANDWICH
A crowded picnic basket won't cramp the style of this hearty sandwich, which actually tastes better when pressed, as it enables the vinaigrette to permeate each layer of grilled peppers, cured meats, marinated artichokes, goat cheese, and fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h50m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- 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.
PRESSED PICNIC SANDWICH
A great recipe for kids to assemble - fully load a ciabatta loaf with favourites like prosciutto, artichokes, peppers, spinach and mozzarella
Provided by Donal Skehan
Categories Lunch, Main course
Time 28m
Number Of Ingredients 12
Steps:
- Ask an adult to slice the ciabatta loaf in half lengthways and heat the oven to 200C/180C fan/gas 6.
- Put the ciabatta loaf halves, crust-side down, on a large baking tray and drizzle with a little olive oil. Pop them in the oven for a few mins until just golden and lightly toasted.
- Put the olive oil, balsamic vinegar, garlic and mustard in a bowl, then whisk them together with a fork.
- Remove the toasted ciabatta halves from the tray and drizzle the bottom slice with about half of the dressing.
- Arrange the rest of the ingredients in layers. Start with a large handful of baby spinach, then a few artichoke hearts.
- Next add the slices of pepper, the prosciutto, basil, mozzarella and, finally, the red onion.
- Drizzle over the rest of the dressing and pop the other slice of ciabatta on top.
- Press down on the sandwich to squash all the layers together.
- Wrap the sandwich in baking parchment and tie it together with a couple of pieces of string.
- Place a heavy baking tray on top of your sandwich and top it with weights or loaf tins filled with baking beans. Pop it all in the fridge overnight or until you are ready to eat it. Cut and serve in slices for the perfect picnic snack.
Nutrition Facts : Calories 242 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.9 milligram of sodium
More about "italian pressed picnic sandwich food"
ITALIAN PRESSED PICNIC SANDWICH - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
5/5 (1)Total Time 15 minsCategory SandwichCalories 561 per serving
- In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper until combined. Set aside.
- Using a pastry brush, coat the cut side of the top half of bread with the pesto. Then coat the cut side of the bottom half of bread with the vinaigrette.
- Layer the provolone cheese on the bottom half of the bread. Top the provolone with the salami, then arrange the cappicola over the salami. Layer the mozzarella on the cappicola and then top with the pepperoni. Arrange the roasted red peppers over the pepperoni and top with the remaining bread.
- Wrap the sandwich tightly in plastic wrap and place a weighted object such as a brick or heavy skillet on top. Store in the fridge overnight.
PRESSED ITALIAN SANDWICHES — LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (51)Category Main DishesCuisine ItalianTotal Time 20 mins
- Spread desired amount of pesto over the bottom half of the bread. Don' t over-saturate the bread.
- Layer the Italian meats over the pesto. Top with the sliced cheese. Layer the spinach, basil or other greens over the cheese.
PRESSED ITALIAN PICNIC SANDWICH - WHAT THE FORKS FOR …
From whattheforksfordinner.com
12 PICNIC SANDWICH RECIPES TO ENJOY OUTDOORS | MARTHA …
From marthastewart.com
PICNIC WEEK: ITALIAN INSPIRED PICNIC MENU - A WELL …
From awellcraftedparty.com
ITALIAN PICNIC SANDWICHES RECIPE | LAND O’LAKES
From landolakes.com
ITALIAN PRESSED SANDWICHES – MODERN HONEY
From modernhoney.com
ITALIAN PRESSED PICNIC SANDWICHES - LOVE TO BE IN THE …
From lovetobeinthekitchen.com
ITALIAN PICNIC MENU RECIPE IDEAS – A TASTE OF …
From goshindig.com
MEDITERRANEAN PRESSED PICNIC SANDWICH - VEGETARIAN …
From vegetariantimes.com
ITALIAN PRESSED PICNIC SANDWICH - THE SCHMIDTY WIFE
From theschmidtywife.com
ULTIMATE PRESSED ITALIAN SANDWICH RECIPE – PERFECT FOR …
From littlefamilyadventure.com
12 ITALIAN SANDWICHES TO SPICE UP YOUR LUNCH - THE …
From thespruceeats.com
PRESSED ITALIAN SANDWICH RECIPE - WOMAN'S DAY
From womansday.com
ITALIAN PRESSED PICNIC SANDWICH | RECIPE | PICNIC SANDWICHES, FOOD ...
From pinterest.ca
PRESSED ITALIAN SANDWICHES - CHINDEEP
From chindeep.com
ITALIAN PRESSED SANDWICHES - MAD HUNGRY
From madhungry.com
PICNIC FOOD PRESSED ITALIAN SANDWICHES - DELICIOUS TABLE
From delicioustable.com
ITALIAN PRESSED SANDWICHES | MUFALETTA RECIPE | LIFE'S AMBROSIA
From lifesambrosia.com
PRESSED ITALIAN SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
ITALIAN PRESSED PICNIC SANDWICH | RECIPE - PINTEREST
From pinterest.com
PRESSED ITALIAN PICNIC SANDWICH RECIPE - TODAY'S PARENT
From todaysparent.com
ULTIMATE PRESSED ITALIAN SANDWICH - SIMPLY SCRATCH
From simplyscratch.com
PRESSED ITALIAN PICNIC SANDWICH WITH OLIVE RELISH - FOOD NETWORK
From foodnetwork.com
PRESSED ITALIAN PICNIC SANDWICHES - PINTEREST
From pinterest.com
PRESSED ITALIAN SANDWICHES - SHUTTERBEAN
From shutterbean.com
ITALIAN PRESSED SANDWICH - SAVOR THE BEST
From savorthebest.com
ITALIAN PRESSED SANDWICHES ⋆ TWO LUCKY SPOONS
From twoluckyspoons.com
ITALIAN PRESSED SANDWICHES- OH SWEET BASIL
From ohsweetbasil.com
PRESSED ITALIAN PICNIC SANDWICH - FARM MONITOR
From farm-monitor.com
PRESSED ITALIAN SANDWICHES RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
ITALIAN PRESSED PICNIC SANDWICHES - CHEW ON THIS
From chewonthis.blog
20 BEST PICNIC SANDWICHES - THE SPRUCE EATS
From thespruceeats.com
PRESSED ITALIAN PICNIC SANDWICHES : RECIPES - FOOD NEWS
From foodnewsnews.com
PRESSED ITALIAN PICNIC SANDWICHES : RECIPES
From reddit.com
PRESSED ITALIAN SANDWICHES - LAUGHING SPATULA
From laughingspatula.com
HOW TO MAKE PRESSED ITALIAN PICNIC SANDWICHES - YOUTUBE
From youtube.com
PRESSED ITALIAN PICNIC SANDWICHES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
ITALIAN PRESSED SANDWICH - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
21 PERFECT PICNIC SANDWICH RECIPES THAT ARE WORTH YOUR BASKET
From recipesforyoutwo.com
HOW TO MAKE PRESSED SANDWICHES FOR A PICNIC - GREATIST
From greatist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love