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."
 
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photo by Ingy1171 photo by Ingy1171
photo by Ingy1171
Ready In:
1hr 15mins
Ingredients:
13
Serves:
10
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ingredients

  • 3 medium red bell peppers or 340.19 g jar roasted red peppers
  • 7.39 ml Dijon mustard
  • 14.79 ml balsamic vinegar
  • 59.14 ml extra virgin olive oil
  • 29.58 ml warm water
  • salt & freshly ground black pepper
  • 1 loaf rustic Italian bread, such as ciabatta
  • 118.29 ml black olive paste (tapanade)
  • 226.79 g fresh goat cheese
  • 226.79 g marinated artichoke hearts
  • 170.09 g prosciutto, thinly sliced
  • 113.39 g peppered salami, thinly sliced
  • 532.32 ml loosely packed mixed fresh herbs (such as basil, cilantro) or 532.32 ml arugula
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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. Turned out great !!! very easy to put together. Used an arugula salad greens mixture and really liked the flavor the arugula added.
     
  4. This was really fantastic! It's hard to come by artisan Italian bread in Japan, so I opted for a baguette, which worked just fine. I mixed some diced tomatoes into the vinegarette, used provolone cheese and lots of fresh basil. The roasted red peppers are a must! This is a great recipe that can be adapted to anyone's taste. Thanks for the fantastic lunch today!
     
  5. I used this recipe as a springboard for a Mediterranean vegetarian sandwich. Subbed broiled portobello mushrooms for the meat; fresh mozzarella for the goat cheese; and green-leaf lettuce for the arugula. Oh, and I didn't remove much of the crumb or press it. Everything else I did per the recipe. The sandwich was outstanding--and it's often hard to find a good vegetarian sandwich. The ciabatta, dressing, tapanade, artichokes, and peppers were fabulous. Thank you!
     
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Tweaks

  1. I used this recipe as a springboard for a Mediterranean vegetarian sandwich. Subbed broiled portobello mushrooms for the meat; fresh mozzarella for the goat cheese; and green-leaf lettuce for the arugula. Oh, and I didn't remove much of the crumb or press it. Everything else I did per the recipe. The sandwich was outstanding--and it's often hard to find a good vegetarian sandwich. The ciabatta, dressing, tapanade, artichokes, and peppers were fabulous. Thank you!
     

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