Italian Pressed Picnic Sandwich Recipes

PRESSED ITALIAN PICNIC SANDWICH WITH OLIVE RELISH

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 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.

PRESSED PICNIC SANDWICHES RECIPE

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.

ITALIAN PRESSED PICNIC SANDWICH RECIPE

Steps:

• On the bottom half of each ciabatta rolls layer meats, then cheeses, followed by 1 or 2 slices of tomato. Cover tomato with a small handful of basil leaves. Spread 1 tablespoon of pesto on the top half of the ciabatta roll and place on top of basil leaves.
• Wrap each individual sandwich tightly in a piece of cling wrap.
• Place wrapped sandwiches in the refrigerator covered with weighted books.* Leave sandwiches pressed for a few hours or as long as overnight. When ready to eat, unwrap and enjoy.

PRESSED PICNIC SANDWICH

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.

PRESSED ITALIAN SANDWICHES

Steps:

• Slice bread horizontally. Don't worry if it isn't perfect. When these are pressed and sliced, nobody will notice!
• Spread pesto on one half of the bread and olive oil on the other. Salt and pepper over olive oil side.
• Layer your ingredients. Ham, peppers, provolone , spinach, salami.
• Add the top of the bread on and wrap tightly in plastic wrap several times.
• Place the wrapped sandwich on a cookie sheet. Add a large baking dish and some weight on top. Bricks, a cast iron pan, hand weights or kettle ball are a few suggestions!
• Store in refrigerator overnight or at least 2 hours. Remove plastic, slice and serve!
• Garnish with toothpicks and olives if desired.

PRESSED PICNIC SANDWICH

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.

ITALIAN PRESSED SANDWICH

Steps:

• Preheat oven to 450F (232C). Set oven rack in center of the oven. Line a sheet pan with parchment paper.
• Cut the top end (not the root) off of the garlic head, exposing the tops of each garlic clove. Drizzle 1 tsp of olive oil over the cloves and wrap loosely in foil. Set it on the parchment lined pan. Slice the bell peppers in half, deseed and lay flat, flesh side down, on the parchment lined sheet pan. It's okay to press on them a bit. Set the timer for 20 minutes and roast the peppers and garlic. As the peppers roast, the skin will start to char. This is what we want so that the skins release easily. Keep an eye on this however, as oven temperatures vary (see note on oven thermometers).
• While the peppers and garlic are roasting, trim the stem of the eggplant. Slice the eggplant lengthwise into at least 6, 1/4" (2 1/2cm) pieces. Sprinkle each side with a pinch of sea salt and place in a colander to drain for 15 minutes. Rinse and pat dry. Spread each side with a about 1/4 tsp olive oil. Place the eggplant on the same sheet pan as the peppers are roasting on and roast for 20 minutes. Now is a good time to check on the peppers. The tops should be charring and the flesh should be getting soft. The peppers, garlic and eggplant should come out of the oven at the same time. (Peppers and Garlic roasts for about 40 min. total, eggplant roasts for 20 minutes)
• Place peppers in a lidded container for 20 minutes. This will make the skin release with ease. Peel pepper skin, and pat the peppers with a tea towel or paper towel to dry them off. Set peppers aside. Peel the garlic then mash the cloves until a paste forms. Set aside.
• Mix the tapenade with red wine vinegar, set aside.
• Slice the bread lengthwise with a serrated knife. Dig out the inside of the bread on both sides. Try to leave enough crust as to keep the sandwich sturdy. Save the bread dug out and make croutons or bread crumbs with it. Optional - brush on a bit of olive oil, no more than 1 Tbs., on the insides of the bread. Be careful here, the bread can get soggy.. so only this if you love a bit more olive oil (I brush it on mine).
• Spread the garlic on both sides of the bread. It will be thin. Spread the tapenade on both sides of the bread. Yes, all of it. Press as you spread.
• On the bottom side of bread, layer in the following order: 3 slices of eggplant, artichoke, bell pepper, 3 slices of eggplant, a pinch of salt and a few grinds of pepper, pepperoncini, chard or spinach and optional cheese. Place top on sandwich and gently press down.
• Tightly wrap the sandwich three times to ensure nothing leaks out and place it in the fridge. Place a heavy object on top of the sandwich, such as cast iron skillet, or box of wine. Let marinate and press for at least 3 hours or overnight.
• Cut into 2" wide pieces and then cut in 1/2 for a smaller sandwich. I yield 5, 2" wide (5cm) pieces, but cut the center cuts in half to make smaller sandwiches. Cut to your needs.
• Although a fresh sandwich is best, rewrap any remaining pieces tightly in plastic wrap and store for up to two days (the bread will get soggy as it sets).

ITALIAN PRESSED SANDWICHES

Steps:

• Start with a loaf of french bread, french baguettes, italian round bread cut down the center (If you are making it ahead of time and want it to stand up to the pesto or vinaigrette, go for a hearty baguette. If you are eating it that day, you can choose a softer bread).
• Spread it with pesto sauce, an olive oil vinaigrette, mayonnaise, or an Italian dressing. Spread your pesto sauce or mayonnaise over both sides of the bread. If using an Italian vinaigrette, drizzle it over the top of the meats, lettuce, or tomato.
• Top it with your favorite Italian meats and cheese.
• In a small bowl, add tomatoes,olive oil, vinegar, and spices. Another option is to top with sliced tomatoes and drizzle with oil, vinegar, salt, pepper, and oregano.
• Top with shredded lettuce and thinly sliced red onion.
• Drizzle with an Italian dressing or olive oil, red wine vinegar, and a sprinkle of oregano.
• If making ahead of time, tightly wrap in Sarah Wrap and place in the refrigerator. If you want a true pressed sandwich, place something heavy on top of the sandwich to allow the flavors to meld together overnight. If you make them ahead of time, you can wait to dress the sandwich with the Italian dressing to make sure the bread doesn't get soggy overnight.
• Another option is to toast your sandwich. Put the meat and cheeses on top of the bread and place under a broiler for 2-3 minutes, until the cheese is melted. Watch it carefully because it can go from perfectly golden to perfectly burned in 2.5 seconds. After you remove it from the oven, you can top it with your tomatoes and lettuce.

PRESSED PICNIC SANDWICH

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 ITALIAN PICNIC SANDWICHES

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.