PRESSED SANDWICHES
This sandwich is filled with the Italian flavors of the pesto, roasted peppers, eggplant, and summer squash.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 16
Steps:
- Make the pesto: Pulse basil, Parmesan, pine nuts, garlic, salt, and pepper in a food processor until combined. With machine running, add 1/2 cup oil in a slow, steady stream. Transfer to a small airtight container, and top with remaining oil. Pesto can be refrigerated overnight.
- Preheat grill or grill pan to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Grill bell pepper, turning with tongs, until blackened all over. Place in a bag, close bag, and steam 15 minutes. Peel pepper, and discard skin.
- Lightly brush both sides of eggplant, zucchini, and summer squash with oil, and season with salt and pepper. Grill, flipping once, until golden brown and soft, 3 to 4 minutes per side.
- Pull out most of the doughy center of bread, and reserve for another use (such as breadcrumbs). Brush inside of each loaf with oil. Spread pesto over bottom half of each loaf. Top one loaf bottom with grilled vegetables and half the mozzarella; top remaining loaf bottom with prosciutto and remaining mozzarella. Sandwich top and bottom of each loaf, and press firmly. Tightly wrap each sandwich in plastic, allowing air to release before sealing. Wrap each in parchment paper, and tie with kitchen string. Place sandwiches in refrigerator, and weigh down with a heavy object (such as a Dutch oven). Refrigerate at least 2 hours (or overnight). Slice, and serve.
PRESSED SANDWICH
A delicious pressed sandwich full of meat, cheese, and marinated vegetables.
Provided by Mia Kouppa
Categories Light meal Lunch Snack
Number Of Ingredients 14
Steps:
- Using the electric knife if you have one, cut the baguette lengthwise. If you don't have an electric knife, use a serrated bread knife. Cut your bread carefully as you want both halves to be even.
- Using your hands, carefully tear out the center crumb of your bread (both halves). You don't want to tear out all the crumb but enough to leave a hollowed out section in the center of both halves.
- To begin assembling your sandwich, place the bottom half of your baguette, cut side up, in front of you, drizzle the olive oil over the cut side. Brush to spread the oil everywhere. Layer half of your deli meat over the olive oil, tucking some of the meat into the hollow that you made when scooping out the crumb.
- On top of the meat arrange the roasted red pepper strips, the marinated artichoke, the red onion, the hot pepper and the olives.
- Add one layer of cheese, being mindful to completely cover the marinated vegetables.
- Continue to assemble your sandwich by adding on the rest of the deli meat and then the rest of the cheese.
- Next, take the top half of your baguette and spread the pesto over the cut side. Add the arugula to the scooped out hollow of that half and then drizzle with Italian salad dressing. Carefully place the top half of your sandwich over your bottom half and press down.
- Wrap your baguette carefully with parchment paper or wax paper and then wrap it again tightly with aluminum foil. Transfer to the refrigerator and press down on your sandwich with something heavy. (See Recipe Note)
- Press your sandwich for a minimum of 12 hours. We like to place a baking tray on top of the sandwich and weigh it down with something like cans or jars. When ready to serve, carefully unwrap your sandwich and cut it into serving sizes that you prefer. An electric knife works really well here too.
Nutrition Facts : Calories 590 kcal, Carbohydrate 25 g, Protein 33 g, Fat 39 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1868 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 18 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 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.
CHICKEN-BACON PRESSED PICNIC SANDWICHES
The sweet and tangy combination of raspberry preserves with horseradish mustard is uniquely delicious. Swipe any leftover chicken in the sauce when nobody is looking if you love that sweet/savory combination as much as I do!
Provided by Rebekah Rose Hills
Categories Chicken Sandwiches
Time 8h15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.
- Slice loaf of bread in half. Slather the bottom half generously with remaining sauce. Layer the chicken, bacon, cheese (cut slices to fit as needed), and lettuce over the sauce layer, then top with remaining bread half.
- Wrap sandwich in plastic wrap and place on a baking sheet. Place a second baking sheet on top and add books (or something that has some weight to it) to press the sandwich. Transfer to the refrigerator until flavors have melded, 8 hours to overnight.
- When ready to serve, unwrap sandwich and slice into 4 pieces. Serve with additional sauce.
Nutrition Facts : Calories 798.2 calories, Carbohydrate 74.8 g, Cholesterol 102 mg, Fat 36.5 g, Fiber 3.7 g, Protein 40.9 g, SaturatedFat 12.9 g, Sodium 2849.6 mg, Sugar 18.6 g
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15 AWESOME RECIPES MADE WITH A SANDWICH PRESS - DIYS.COM
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- Eggplant panini with skinny pesto. Okay, we know the whole point of this post is to give you alternative recipes to just sandwiches that you can make in your panini press, but let’s start things off easy, shall we?
- Pudgy pie pizza sandwich. If you had to choose an absolute favourite meal out of anything in the world, would your answer be pizza 100% if the time? Well, pizza is absolutely delicious so we sure can’t say we blame you!
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