Pressed Picnic Sandwich with Roasted Red Pepper and

Name: Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1/3 cup roasted red peppers, finely chopped; 1 tablespoon fresh lemon juice; 2 to 3 pepperoncini, finely chopped; 1 clove garlic, grated; Kosher salt and freshly cracked black pepper; 1 (12 to 14-inch) loaf ciabatta bread, sliced in half lengthwise; 5 ounces herbed goat cheese; 1/4 pound prosciutto, thinly sliced; 1/4 pound salami, thinly sliced; 1 cup marinated artichoke hearts, drained and sliced; 2 cup loosely packed arugula; Balsamic vinegar, as needed; Kosher salt and freshly cracked black pepper

Servings: persons

1/2 cup mayonnaise
1/3 cup roasted red peppers, finely chopped
1 tablespoon fresh lemon juice
2 to 3 pepperoncini, finely chopped
1 clove garlic, grated
Kosher salt and freshly cracked black pepper
1 (12 to 14-inch) loaf ciabatta bread, sliced in half lengthwise
5 ounces herbed goat cheese
1/4 pound prosciutto, thinly sliced
1/4 pound salami, thinly sliced
1 cup marinated artichoke hearts, drained and sliced
2 cup loosely packed arugula
Balsamic vinegar, as needed
Kosher salt and freshly cracked black pepper

1
For the spread: Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined.
2
Season the spread with salt and pepper and set aside.
3
For the sandwich: Scoop out the center of each bread half, creating a hollow space for all the ingredients.
4
Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread.
5
On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes.
6
Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper.
7
Place the top half of the bread on top and wrap tightly in plastic wrap.
8
Place the sandwich on a baking sheet and top with another baking sheet.
9
Place a heavy pan (like cast iron) on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together.
10
(If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.)
11
To serve, unwrap the sandwich and slice into 8 to 10 individual servings.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1/3 cup roasted red peppers, finely chopped, 1 tablespoon fresh lemon juice, 2 to 3 pepperoncini, finely chopped, and more.

Yes, Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread 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.

That's it — enjoy your meal!

Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions