Cheesy Pressed Sandwich Recipes

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CHEESY PRESSED SANDWICH



Cheesy Pressed Sandwich image

Provided by Tregaye Fraser

Categories     main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 8

Olive oil cooking spray, for the bread tops and foil
1 loaf focaccia bread
1 1/3 cups shredded Cheddar
1 1/3 cups shredded rotisserie chicken
1 1/3 cups chopped cooked asparagus
1 1/3 cups roasted potatoes, chopped into bite-size pieces if large
1 1/3 cups shredded mozzarella
4 slices smoked Gouda

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray generously with the olive oil spray.
  • Split the focaccia horizontally and cut into 4 sandwich bread-size portions. Put the bottom of each sandwich cut-side up on the prepared baking sheet. To each piece of focaccia, add 1/3 cup each of the Cheddar, chicken, asparagus, potatoes and mozzarella, then top with 1 slice Gouda. Top with the remaining slices of focaccia.
  • Spray the tops of the bread generously with the olive oil spray and cover with a sheet of foil. Put a baking sheet on top and weigh it down with a cast-iron skillet. Bake until the cheese is melted and the bread is golden, about 20 minutes.

PRESSED CHEESE SANDWICHES



Pressed Cheese Sandwiches image

Provided by Alex Guarnaschelli

Categories     main-dish

Time P1DT20m

Yield 32 small sandwiches

Number Of Ingredients 12

5 tablespoons olive oil
1/2 teaspoon aleppo pepper
2 cloves garlic, peeled and pressed
8 large slices sourdough rye bread
16 ounces mozzarella cheese, cut into 16 slices
Coarse sea salt and freshly ground black pepper
4 sprigs fresh thyme
1 sprig fresh rosemary
Pickled Scallions, recipe follows
8 scallions, root ends trimmed
3 tablespoons red wine vinegar
Splash extra-virgin olive oil, about 1 tablespoon

Steps:

  • I think simple recipes are the best way to start out the meal. Melted cheese, in any form, is something that everyone loves. I find these sandwiches only make people want to eat more afterwards!
  • In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend.
  • Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. "Flake" the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly.
  • Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors.
  • The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately.
  • The acidity of the vinegar and the oniony "bite" of the scallion make this a brightening element for my cheese sandwiches. I avoid salt and pepper to keep the focus on the acidity of the scallion.
  • Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds from the white part all the way through the green part.
  • Add the scallions to a small bowl with the red wine vinegar and the olive oil. Toss to combine and set aside for 1 to 2 hours to allow the vinegar to work its magic. The scallions can be covered and refrigerated overnight, if desired.

EASY ITALIAN GRILLED SANDWICHES



Easy Italian Grilled Sandwiches image

Assemble this muffuletta-inspired pressed sandwich late-morning, then wrap it in foil and put it under a heavy skillet for at least an hour to let the flavors meld. After a spell on the grill or in the oven to melt the cheese, simply cut and pass the panini around the table.

Provided by Shira Bocar

Categories     Food & Cooking     Lunch Recipes     Sandwich Recipes

Time 1h55m

Number Of Ingredients 9

1 loaf ciabatta (1 pound)
Extra-virgin olive oil, for brushing
1/2 cup olive tapenade
4 ounces sliced provolone
8 ounces low-moisture mozzarella (such as Polly-O), thinly sliced
1 cup thinly sliced roasted red peppers
1 jar (12 ounces) marinated artichoke hearts, drained and chopped
4 ounces thinly sliced spicy salami
2 cups baby arugula

Steps:

  • Preheat oven to 375°F. Split bread horizontally; scoop out soft interior and reserve for croutons or breadcrumbs (see cook's note). Brush inside of each bread half with oil. Bake, cut-side up, until toasted, about 7 minutes. Let cool completely. Spread tapenade on bottom half of bread; add provolone and mozzarella. Top with peppers, artichokes, and salami. Scatter top with arugula. Top with other bread half; press to sandwich.
  • Wrap tightly with foil. Place a heavy skillet on top; weigh down with canned goods. Refrigerate at least 1 hour and up to 8 hours.
  • Preheat a grill to medium, or oven to 375°F. Transfer wrapped sandwich to grill and cover (or transfer to oven); cook, flipping once, until cheese begins to melt and bread is crisp, about 20 minutes. Remove foil, slice, and serve.

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