Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cheese / Pressed Picnic Sandwich Recipe
    Lost? Site Map

    Pressed Picnic Sandwich

    Pressed Picnic Sandwich. Photo by Ingy

    1/1 Photo of Pressed Picnic Sandwich

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    KelBel's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 3 medium red bell peppers or 1 (12 ounce) jar roasted red peppers
    • 1 1/2 teaspoons Dijon mustard
    • 1 tablespoon balsamic vinegar
    • 1/4 cup extra virgin olive oil
    • 2 tablespoons warm water
    • salt & freshly ground black pepper
    • 1 loaf rustic Italian bread, such as ciabatta
    • 1/2 cup black olive paste (tapanade)
    • 8 ounces fresh goat cheese
    • 8 ounces marinated artichoke hearts
    • 6 ounces prosciutto, thinly sliced
    • 1/4 lb peppered salami, thinly sliced
    • 2 1/4 cups loosely packed mixed fresh herbs (such as basil, cilantro) or 2 1/4 cups arugula

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on June 20, 2008

      45

      Made this sandwich for a romantic picnic with my girlfriend. Was very good. She loved it more than I did. I took the rest of the sandwich to work the next day, and every one loved it. I used Kalamata Tapenade, I am not sure if that is what the recipe called for, but it came out good. I did every thing else exact. If I were to do one thing different, I would double the amount of prosciutto, or at least use more. We had pinot noir with it that went very well, along with some lightly salted Kettlemans potatoe chips. We also tried a potatoe salad with it, but that did not work well at all.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2011

      55

      What a great sandwich.We made this for a picinic at the beach with friends, and this was perfect. I used baby argula and Boursin w/garlic ( hubby and I can't stand goat cheese). I made this the night before the picinic-which made it ideal. No fuss in the morning-just get in the car and go. I used a super thick and chewy Ciabatta. I found the bread to be too dense. The next time I'll use a "lighter" version of Ciabatta.The blending of vinegar,mustard and tapenade was super yummy. Thanks KelBel for a great sandwich.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2007

      55

      Turned out great !!! very easy to put together. Used an arugula salad greens mixture and really liked the flavor the arugula added.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Pressed Picnic Sandwich

    Serving Size: 1 (133 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 266.4
     
    Calories from Fat 143
    53%
    Total Fat 15.9 g
    24%
    Saturated Fat 6.8 g
    34%
    Cholesterol 26.0 mg
    8%
    Sodium 445.7 mg
    18%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 3.5 g
    14%
    Sugars 2.9 g
    11%
    Protein 10.0 g
    20%

    The following items or measurements are not included:

    black olive paste

    prosciutto

    mixed fresh herbs

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites