Thursday, September 8, 2011

Pressed Picnic Sandwich

I've kind of been on a sandwich kick lately.  I'm not sure what it is but every time I turn around I find a sandwich that I just HAVE to make.  I have so many sandwich recipes saved right now it's not even funny.  Although I want to try every recipe when I come across it, I restrain myself to avoid a total sandwich burn out.  

This sandwich is absolutely delicious.  It has so many different flavors going on, but they all blend perfectly together.  From the roasted red pepper pepperoncini spread, the sharp and creamy goat cheese, the salty proscuitto and salami, buttery artichokes and peppery arugula; this sandwich is a guaranteed winner and will not disappointed.  This isn't a sandwich for the weak of heart...or stomach.  This is hands down, a serious sandwich.  This is the perfect meal for those days when it's too hot to cook...and we've had plenty of those this summer, but it's also the perfect sandwich to take on a picnic or family outing.  It travels well and it's even better the longer it sits because they flavors meld together even more.  Whether you're looking for a make ahead meal, a delicious sandwich or just wanting to try something new; you'll love this sandwich!  

Pressed Picnic Sandwich


For the roasted red pepper and pepperoncini spread-

1/2 Cup mayonnaise
1/3 Cup roasted red peppers, finely chopped
1 Tbsp fresh lemon juice
2-3 Pepperoncini peppers, finely chopped
1 Clove garlic, grated
Kosher salt and freshly ground black pepper

For the sandwich-

1 (12-14in) loaf ciabatta bread, sliced lengthwise
5 oz herbed goat cheese
1/4 Pound proscuitto, thinly sliced
1/4 Pound salami, thinly sliced
1 Cup marinated artichoke hearts, drained and sliced
2 Cups loosley packed arugula
Balsamic vinegar, as needed
Kosh salt and freshly ground black pepper


For the spread-

Combine the mayonnaise, roasted red peppers, lemon juice, peppers and garlic in a bowl and stir until combined.  Season with salt and pepper and set aside.

For the sandwich-

Scoop out the center of each bread half, creating a hollow space for the ingredients.

Spread the herbed goat cheese on each half of the bread, followed by the red pepper spread. 

On the bottom half; lay the slices of proscuitto, salami, artichoke hearts and top with the arugula.  Drizzle with the balsamic vinegar and season with salt and pepper.  Place the top half of bread on the sandwich wrap tightly with plastic wrap.  Place the sandwich between 2 sheet trays and then top with a heavy object (cast iron skillet) and place in the refrigerator for at least 4 hours or overnight.

To serve, unwrap and slice into 8-10 servings. 

Recipe Source: Kelsey Nixon, Kelsey's Essentials

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