OVERNIGHT PRESSED PICNIC SANDWICH RECIPE - (4.4/5)
Provided by á-5531
Number Of Ingredients 9
Steps:
- Slice the loaf of bread in half horizontally. Use your fingers to carefully pull or scrape out the inside of each half of the loaf, leaving about 1/2 inch of bread. Spread half of the pesto over the cut side of each half. Top the bottom half of the loaf of bread with the chicken, jarred peppers, provolone and the salami, in that order. Top that with the bell peppers, then the olives. Top with the upper half of the loaf. Wrap the loaf tightly first in plastic wrap, then in foil. Place the wrapped loaf on a baking sheet, then top with a second baking sheet. Place the whole arrangement in the refrigerator, then top with something very heavy, such as several bricks, a few large cans of tomatoes, or a cast iron skillet. Let sit in the refrigerator overnight. When ready to serve, unwrap and slice.
PRESSED PICNIC SANDWICH WITH ROASTED RED PEPPER AND PEPPERONCINI SPREAD
Provided by Kelsey Nixon
Time 4h25m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the spread: Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined. Season the spread with salt and pepper and set aside. For the sandwich: Scoop out the center of each bread half, creating a hollow space for all the ingredients. Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread. On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes. Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper. Place the top half of the bread on top and wrap tightly in plastic wrap. Place the sandwich on a baking sheet and top with another baking sheet. Place a heavy pan (like cast iron) on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together. (If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.) To serve, unwrap the sandwich and slice into 8 to 10 individual servings.;
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
OVERNIGHT BRICK SANDWICH
This sandwich features an assortment of Italian flavors that blend together during an overnight stay in your refrigerator. Makes wonderful picnic fare.
Provided by JudyCC
Categories Lunch/Snacks
Time 12h15m
Yield 1 sandwich, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Slice the focaccia lenghtwise through the center to split the loaf into halves.
- Pull out most of the soft insides of both halves of the focaccia and discard or reserve for another use.
- Spread half of the soft spreadable cheese over the insides of both bread halves, then top that with a thin spread of tapenade.
- Arrange the red peppers on top of the tapenade on only one of the bread halves. Top the peppers with the prosciutto, then the artichoke hearts, half of the provolone cheese, the sun-dried tomatoes, salami, basil, then the remaining provolone cheese.
- Top the sandwich with the other half of the bread, then wrap sandwich tightly in plastic wrap.
- Set the sandwich on a large baking sheet, then carefully set 1 or 2 bricks on top. Refrigerate for at least 2 hours, preferably overnight.
- When ready to serve, unwrap the sandwich and cut crosswise into slices.
- **If your bricks are too dirty for you to feel comfortable placing them in your refrigerator, cover them in foil.
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