PRESSED ITALIAN PICNIC SANDWICHES
These are pretty and tasty sandwiches, perfect for a summer picnic or to stock in the fridge to grab for lunch. They are endlessly customizable. Just use your imagination.
Provided by Jennifer
Categories Lunch
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 288 kcal, Carbohydrate 26 g, Protein 17 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 878 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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 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
ITALIAN PRESSED SANDWICHES
I tried to duplicate these bodega sandwiches my son loved in Cambridge. These are a combination of those sandwiches and others we love from the Stuga bar.
Provided by Susan Lee
Categories Lunch/Snacks
Time 14m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Slice the mushrooms and onions, sprinkle with water and microwave for 3 minutes.
- Cut bread or rolls lengthwise.
- Stack the sandwiches: Italian dressing, meats, cheese, tomatoes, onions, mushrooms, parmesan cheese and more dressing on the inside of the top bread.
- Place in a heated George Foreman grill, and press down to smush sandwich.
- (watch out! sandwiches tend to slide apart!) Heat until cheese is melted and bread is toasty.
- Add lettuce.
- alternative: wrap sandwiches in foil and heat in oven.
Nutrition Facts : Calories 0.2, Sodium 0.3
ITALIAN PRESSED SANDWICH
Layer sliced deli meats such as soppressata or capocollo and provolone cheese for an Italian-American pressed sandwich-no cooking required!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Remove insides of bread halves; reserve for another use. Stir together mayonnaise, lemon zest and juice, and capers in a bowl; season with salt and pepper. Divide mixture evenly between top and bottom bread halves. Layer half of turkey, cheese, and capocollo on bottom, then repeat layering with remaining meats and cheese. Pack watercress into top half; layer with tomato slices and season with salt and pepper.
- Close sandwich. Wrap tightly in plastic wrap, then foil. Place a heavy skillet on top; press down to flatten sandwich slightly. Add several heavy canned goods to top of skillet. Let sit at least 45 minutes or, in refrigerator, up to 12 hours before unwrapping, slicing into wedges, and serving with chips and fruit.
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