Overnight Pressed Picnic Sandwich Recipe 445

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PRESSED ITALIAN PICNIC SANDWICHES



Pressed Italian Picnic Sandwiches image

Pressed Italian Picnic Sandwiches are packed full of flavor and perfect for brunches, parties, baby showers, bridal showers, picnics, and more. Your guests will be impressed!

Provided by Rachel Farnsworth

Categories     Lunch

Time 12h15m

Number Of Ingredients 13

2 cups fresh basil leaves (loosely packed)
3 cloves garlic
1/2 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup pine nuts
1 large or 2 small loaves focaccia
1 pound deli sliced chicken breast
1/2 pound deli sliced salami
1/4 cup sun-dried tomatoes
1/4 cup sliced olives
1/4 cup pepperoncinis
2 roasted red bell peppers (roughly chopped)
16 oz. fresh mozzarella (sliced)

Steps:

  • Make the pesto by combining basil, garlic, parmsean, olive oil, and walnuts in a food processor or bender. Blend until fairly smooth.
  • Cut the focaccia loves in half carefully. Spread the pesto on the top halves and set aside.
  • On the bottom halves layer sliced chicken breast, and salami.
  • Mix sun-dried tomatoes, olives, pepperoncinis, and roasted red bell peppers in a small bowl. Sprinkle over meat layer.
  • Top with slices of fresh mozzarella to cover the entire sandwich.
  • Place pesto covered top half of the focaccia onto the sandwich. Wrap tightly in plastic wrap.
  • Place the wrapped sandwiches onto a baking sheet. Place another baking sheet on top of the sandwiches. Place 2 heavy books or weights on the top baking sheet to squish the sandwiches. Place in the fridge, books and all, for 12 hours.
  • Once 12 hours have passed, unwrap the sandwiches and slice into square for serving. Wrap in wax paper and cooking twine for a cutesy presentation.

PRESSED PICNIC SANDWICH WITH ROASTED RED PEPPER AND PEPPERONCINI SPREAD



Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread image

Provided by Kelsey Nixon

Time 4h25m

Yield 8 to 10 servings

Number Of Ingredients 14

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

Steps:

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

PRESSED ITALIAN PICNIC SANDWICHES



Pressed Italian Picnic Sandwiches image

These are pretty and tasty sandwiches, perfect for a summer picnic or to stock in the fridge to grab for lunch. They are endlessly customizable. Just use your imagination.

Provided by Jennifer

Categories     Lunch

Time 25m

Number Of Ingredients 9

1 Ciabatta Baguette (cut in half to make approx. two 12-inch pieces)
3 Tbsp butter
3 medium red peppers
3 cups arugula (rinsed and patted dry)
2 cups bocconcini (sliced)
10 oz Assorted Italian deli meats ((I used Soppressata Salami, Capocollo and Napoli Salami))
Balsamic Vinegar
Olive Oil
Salt and Pepper, to taste

Steps:

  • To roast the red peppers: Set your oven to the Broil setting. Slice the sides off the red peppers and place skin side up on a baking sheet (*I like to trim the ends so they lie as flat as possible, as they will brown better than pieces that are sloped). Place under the broiler until very well charred (blacon top, about 10 minutes (watch closely after 5 minutes. You'll want them to be mostly blackened on top.) Remove from the oven and immediately place the peppers in a plastic ziploc bag. Pop in the refrigerator for 30-40 minutes. Remove peppers from bag and peel off the blackened skin with a knife. Discard the skin and slice the peppers in to strips. Place in a bowl and drizzle with a bit of olive oil and sprinkle with salt and pepper. Set aside.
  • To prepare the sandwiches: Cut your ciabatta in half and butter each piece (or you could brush with a bit of olive oil, if you prefer, but butter will help prevent moisture from getting into the bread. Place a generous layer of cold meats (4-5 over-lapping layers). Top with cooled roasted red pepper strips. Take your Bocconcini slices and place on a piece of paper towel. Top with another piece of paper towel and pat to dry a bit. Top the red peppers with a layer of the Bocconcini slices. Drizzle some balsamic vinegar over the Bocconcini slices and sprinkle with salt and pepper. Top with a generous layer of arugula. Top with top slice of ciabatta.
  • Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all the sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of sandwiches to apply weight (if you don't have a heavy skillet, top with another baking sheet and place some large cans on top for the weight).
  • Refrigerate at least 6 hours or ideally, overnight.
  • When ready to serve, remove from plastic wrap. If desired, you can trim the sides and ends of the sandwiches to make neat sides and to enjoy the wonderful colours of these sandwiches.

Nutrition Facts : Calories 288 kcal, Carbohydrate 26 g, Protein 17 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 878 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

PRESSED PICNIC SANDWICH



Pressed picnic sandwich image

A great recipe for kids to assemble - fully load a ciabatta loaf with favourites like prosciutto, artichokes, peppers, spinach and mozzarella

Provided by Donal Skehan

Categories     Lunch, Main course

Time 28m

Number Of Ingredients 12

long ciabatta loaf, sliced in half lengthways
3 tbsp olive oil
1 tbsp balsamic vinegar
2 garlic cloves , finely chopped
1 tsp Dijon mustard
2 big handfuls of baby spinach
8 marinated artichoke hearts from a jar, quartered
250g roasted red pepper from a jar
8 slices prosciutto
big handful of basil
125g ball mozzarella , cut into slices
½ red onion , very finely sliced

Steps:

  • Ask an adult to slice the ciabatta loaf in half lengthways and heat the oven to 200C/180C fan/gas 6.
  • Put the ciabatta loaf halves, crust-side down, on a large baking tray and drizzle with a little olive oil. Pop them in the oven for a few mins until just golden and lightly toasted.
  • Put the olive oil, balsamic vinegar, garlic and mustard in a bowl, then whisk them together with a fork.
  • Remove the toasted ciabatta halves from the tray and drizzle the bottom slice with about half of the dressing.
  • Arrange the rest of the ingredients in layers. Start with a large handful of baby spinach, then a few artichoke hearts.
  • Next add the slices of pepper, the prosciutto, basil, mozzarella and, finally, the red onion.
  • Drizzle over the rest of the dressing and pop the other slice of ciabatta on top.
  • Press down on the sandwich to squash all the layers together.
  • Wrap the sandwich in baking parchment and tie it together with a couple of pieces of string.
  • Place a heavy baking tray on top of your sandwich and top it with weights or loaf tins filled with baking beans. Pop it all in the fridge overnight or until you are ready to eat it. Cut and serve in slices for the perfect picnic snack.

Nutrition Facts : Calories 242 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.9 milligram of sodium

OVERNIGHT PRESSED PICNIC SANDWICH RECIPE - (4.4/5)



Overnight Pressed Picnic Sandwich Recipe - (4.4/5) image

Provided by á-5531

Number Of Ingredients 9

1 loaf Italian bread, such as ciabatta
3/4 cup purchased pesto
2 cups coarsely shredded meat from a rotisserie chicken
3/4 cup jarred sweet-hot peppers, such as Peppadew or banana, sliced
4 ounces sliced provolone cheese
4 ounces sliced salami
1 small yellow or orange bell pepper, cored and thinly sliced
1 small green bell pepper, cored and thinly sliced
1/2 cup sliced Kalamata olives

Steps:

  • Slice the loaf of bread in half horizontally. Use your fingers to carefully pull or scrape out the inside of each half of the loaf, leaving about 1/2 inch of bread. Spread half of the pesto over the cut side of each half. Top the bottom half of the loaf of bread with the chicken, jarred peppers, provolone and the salami, in that order. Top that with the bell peppers, then the olives. Top with the upper half of the loaf. Wrap the loaf tightly first in plastic wrap, then in foil. Place the wrapped loaf on a baking sheet, then top with a second baking sheet. Place the whole arrangement in the refrigerator, then top with something very heavy, such as several bricks, a few large cans of tomatoes, or a cast iron skillet. Let sit in the refrigerator overnight. When ready to serve, unwrap and slice.

PRESSED PICNIC SANDWICH



Pressed Picnic Sandwich image

A crowded picnic basket won't cramp the style of this hearty sandwich, which actually tastes better when pressed, as it enables the vinaigrette to permeate each layer of grilled peppers, cured meats, marinated artichokes, goat cheese, and fresh herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h50m

Yield Serves 6 to 8

Number Of Ingredients 13

3 medium red bell peppers
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons warm water
Kosher salt and freshly ground pepper
1 loaf ciabatta (1 pound, about 6 inches wide)
1/2 cup prepared black-olive paste
4 ounces fresh goat cheese
8 ounces marinated artichoke hearts, drained
6 ounces prosciutto, thinly sliced
4 ounces spicy salami, thinly sliced
2 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley

Steps:

  • Heat grill to (or a grill pan over) high, or preheat broiler. Cook peppers (on a rimmed baking sheet, if using broiler), turning frequently so all sides cook evenly, until completely charred, 10 minutes. Remove from heat, transfer peppers to a bowl, and cover with plastic. Set aside until skins loosen and peppers are cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat peppers dry. Slice peppers in half, remove seeds and stems, and cut flesh into 1-inch-wide strips.
  • In a medium bowl, combine Dijon and vinegar. Gradually whisk in oil, followed by water. Season to taste with salt and pepper; set aside.
  • Slice bread horizontally and scoop out soft interior (reserve for another use). Spread olive paste on bottom crust, then add peppers. Crumble goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half the vinaigrette (about 1/4 cup) on top. Arrange prosciutto and salami over artichokes. Scatter herbs over meats. Drizzle remaining vinaigrette (1/4 cup) over inside of top crust, then place top crust on sandwich.
  • Wrap sandwich tightly with plastic. Set a weight, such as a brick or large cast-iron skillet, on top at least 1 hour and up to 8 hours. When ready to serve, slice sandwich horizontally into 6 to 8 pieces.

CHICKEN-BACON PRESSED PICNIC SANDWICHES



Chicken-Bacon Pressed Picnic Sandwiches image

The sweet and tangy combination of raspberry preserves with horseradish mustard is uniquely delicious. Swipe any leftover chicken in the sauce when nobody is looking if you love that sweet/savory combination as much as I do!

Provided by Rebekah Rose Hills

Categories     Chicken Sandwiches

Time 8h15m

Yield 4

Number Of Ingredients 7

¼ cup raspberry preserves
3 tablespoons horseradish mustard, or to taste
1 (1 pound) loaf bread
6 ounces Louis Rich Deli Thin Rstd Chicken Breast
6 thick slices cooked bacon
2 slices Havarti cheese
4 leaves romaine lettuce, chopped

Steps:

  • Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.
  • Slice loaf of bread in half. Slather the bottom half generously with remaining sauce. Layer the chicken, bacon, cheese (cut slices to fit as needed), and lettuce over the sauce layer, then top with remaining bread half.
  • Wrap sandwich in plastic wrap and place on a baking sheet. Place a second baking sheet on top and add books (or something that has some weight to it) to press the sandwich. Transfer to the refrigerator until flavors have melded, 8 hours to overnight.
  • When ready to serve, unwrap sandwich and slice into 4 pieces. Serve with additional sauce.

Nutrition Facts : Calories 798.2 calories, Carbohydrate 74.8 g, Cholesterol 102 mg, Fat 36.5 g, Fiber 3.7 g, Protein 40.9 g, SaturatedFat 12.9 g, Sodium 2849.6 mg, Sugar 18.6 g

OVERNIGHT BRICK SANDWICH



Overnight Brick Sandwich image

This sandwich features an assortment of Italian flavors that blend together during an overnight stay in your refrigerator. Makes wonderful picnic fare.

Provided by JudyCC

Categories     Lunch/Snacks

Time 12h15m

Yield 1 sandwich, 6-8 serving(s)

Number Of Ingredients 10

1 large focaccia bread (about a 1 lb. loaf)
4 ounces spreadable cheese (Alouette or cream cheese)
5 tablespoons olive tapenade
15 ounces roasted red peppers, drained and patted dry
4 ounces sliced prosciutto
8 canned artichoke hearts, drained and thinly sliced
8 slices provolone cheese
8 sun-dried tomatoes packed in oil, drained and patted dry
8 ounces sliced salami
8 large fresh basil leaves (optional)

Steps:

  • Slice the focaccia lenghtwise through the center to split the loaf into halves.
  • Pull out most of the soft insides of both halves of the focaccia and discard or reserve for another use.
  • Spread half of the soft spreadable cheese over the insides of both bread halves, then top that with a thin spread of tapenade.
  • Arrange the red peppers on top of the tapenade on only one of the bread halves. Top the peppers with the prosciutto, then the artichoke hearts, half of the provolone cheese, the sun-dried tomatoes, salami, basil, then the remaining provolone cheese.
  • Top the sandwich with the other half of the bread, then wrap sandwich tightly in plastic wrap.
  • Set the sandwich on a large baking sheet, then carefully set 1 or 2 bricks on top. Refrigerate for at least 2 hours, preferably overnight.
  • When ready to serve, unwrap the sandwich and cut crosswise into slices.
  • **If your bricks are too dirty for you to feel comfortable placing them in your refrigerator, cover them in foil.

PRESSED PICNIC SANDWICH



Pressed Picnic Sandwich image

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.

Provided by KelBel

Categories     Lunch/Snacks

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 13

3 medium red bell peppers or 1 (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

Steps:

  • 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.

Nutrition Facts : Calories 266.4, Fat 16, SaturatedFat 6.8, Cholesterol 26, Sodium 445.7, Carbohydrate 21, Fiber 3.5, Sugar 3, Protein 10

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