Pressed Picnic Sandwich Recipe

Name: Pressed Picnic Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red bell peppers or (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

Servings: persons

1 medium red bell peppers or (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

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
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
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
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.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium red bell peppers or (12 ounce) jar roasted red peppers, 1 1/2 teaspoons Dijon mustard, 1 tablespoon balsamic vinegar, 1/4 cup extra virgin olive oil, and more.

Yes, Pressed Picnic Sandwich falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressed Picnic Sandwich

How did you like this recipe?

Frequently Asked Questions