Cast Iron Pressed Sandwich Recipes

CHEESY PRESSED SANDWICH

Cheesy Pressed Sandwich image

Provided by Tregaye Fraser

Time 30m

Yield 4 sandwiches

Number Of Ingredients 8

Ingredients

Olive oil cooking spray, for the bread tops and foil
1 loaf focaccia bread
1 1/3 cups shredded Cheddar
1 1/3 cups shredded rotisserie chicken
1 1/3 cups chopped cooked asparagus
1 1/3 cups roasted potatoes, chopped into bite-size pieces if large
1 1/3 cups shredded mozzarella
4 slices smoked Gouda

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray generously with the olive oil spray.
Split the focaccia horizontally and cut into 4 sandwich bread-size portions. Put the bottom of each sandwich cut-side up on the prepared baking sheet. To each piece of focaccia, add 1/3 cup each of the Cheddar, chicken, asparagus, potatoes and mozzarella, then top with 1 slice Gouda. Top with the remaining slices of focaccia.
Spray the tops of the bread generously with the olive oil spray and cover with a sheet of foil. Put a baking sheet on top and weigh it down with a cast-iron skillet. Bake until the cheese is melted and the bread is golden, about 20 minutes.

CAST IRON PRESSED SANDWICH

Cast Iron Pressed Sandwich image

Provided by Martha Stewart

Yield Makes 1 sandwich

Number Of Ingredients 8

Ingredients

2 slices pan pugliese bread
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 (1/4-inch-thick) slices mozzarella
2 (1/4-inch-thick) slices medium red tomato
1 slice prosciutto
2 tablespoons thinly sliced basil
2 tablespoons olive oil

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.

BRICK-PRESSED SANDWICH

Brick-Pressed Sandwich image

This sandwich for 10 is jam-packed with Italian meats and fresh herbs. The vinaigrette is the crowning touch.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 12

Ingredients

3 medium red bell peppers
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup prepared black-olive paste
8 ounces fresh goat cheese
8 ounces marinated artichokes
6 ounces prosciutto, thinly sliced
1/4 pound peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley

Steps:

Heat a grill or grill pan to hot; alternatively, heat the 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; cover with plastic wrap. Set bowl aside until skins loosen and peppers are cool enough to handle. Using your hands, rub off charred skin, rinsing hands frequently under cold running water. Slice peppers in half, and remove seeds and stems. Cut flesh into 1-inch-wide strips.
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; set vinaigrette aside.
Slice the loaf of bread lengthwise, and remove crumbs; reserve crumbs for another use. Spread the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.
Wrap in parchment paper; secure to a wooden cutting board using twine. Rest a brick or cast-iron skillet on top; refrigerate at least 1 hour and up to 4. Just before serving, slice sandwich into 10 pieces.

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