Pressed Italian Picnic Sandwich With Olive Relish Recipes

ENGLISH AND ITALIAN FINGER SANDWICHES

Steps:

• Stir together the oil, vinegar, oregano, salt and some pepper in a small bowl. On a work surface, spread out the bread and brush the oil and vinegar mixture onto all of the slices.
• Layer half of the bread slices with the red peppers, salami, prosciutto, mortadella, cucumber slices, basil and pepperoncini. Top with the remaining bread slices. Using a serrated knife, cut away the crusts from each sandwich. Cut each sandwich into thirds. Place them on a tray and serve.

PRESSED ITALIAN PICNIC SANDWICH WITH OLIVE RELISH

Steps:

• Stir together the celery, garlic, olives, parsley, olive oil and Italian seasoning in a medium bowl.
• Put the bottom half of the ciabatta on a work surface. Arrange half of the cheese on the bread, then top with the salami, turkey, ham and mortadella. Top the meat with the remaining cheese and the olive relish. Cover the sandwich with the top of the ciabatta.
• Wrap the sandwich tightly with plastic wrap and place it on a baking sheet. Place another baking sheet on top of the sandwich and weigh it down with a few large cans or a heavy skillet. Refrigerate the sandwich for at least 4 hours and up to 8.
• When ready to serve, unwrap the sandwich and cut into 6 to 8 pieces

ITALIAN PRESSED SANDWICH

Steps:

• Roast the red pepper. Turn on oven broiler and broil red pepper until the skin starts to blacken. About 5 minutes. Remove from oven, allow to cool and slice.
• In a bowl, mix together olive oil, balsamic vinegar, garlic and dijon mustard. Set aside while you prepare the sandwich.
• Spread the olive tapenade on the bottom half bread. Place the rest of the toppings, in the following order, on top: provolone cheese, roasted red pepper, capicola, calabrese, proscuitto, parsley and arugula. Drizzle the olive oil/balsamic dressing over the top. Place the top half of the loaf on top.
• Wrap entire sandwich tightly in plastic wrap. Place in the refrigerator and place a heavy bottom skillet, such as cast iron, on top of the sandwich. Allow to set for at least 1 hour.
• Slice sandwich into 8 - 10 pieces and serve.

PRESSED ITALIAN PICNIC SANDWICHES

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.

PRESSED PICNIC SANDWICH

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.

PRESSED ITALIAN PICNIC SANDWICHES

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 ITALIAN SANDWICHES

Steps:

• Slice bread horizontally. Don't worry if it isn't perfect. When these are pressed and sliced, nobody will notice!
• Spread pesto on one half of the bread and olive oil on the other. Salt and pepper over olive oil side.
• Layer your ingredients. Ham, peppers, provolone , spinach, salami.
• Add the top of the bread on and wrap tightly in plastic wrap several times.
• Place the wrapped sandwich on a cookie sheet. Add a large baking dish and some weight on top. Bricks, a cast iron pan, hand weights or kettle ball are a few suggestions!
• Store in refrigerator overnight or at least 2 hours. Remove plastic, slice and serve!
• Garnish with toothpicks and olives if desired.

PRESSED PICNIC SANDWICHES RECIPE

Steps:

• Use a round boule bread loaf, and a small serrated knife and cut the boulle around the side evenly.
• Rotate the loaf of bread, and cut the boule loaf in half removing the top from the bottom.
• Use your fingers and scoop out the bread from the top and bottom of the boule.
• Leave about a 1/2 inch rim around the top and bottom of the bread shells to allow the filling to be pressed flat inside the bread loaf and stay inside.
• In a small bowl, mix the olives (or olive tapenade), pepperoncinis, parsley, olive oil, vinegar, capers, and black pepper. Spread 1 cup of the olive mixture on the bread bottom.
• Next, layer all the sandwich ingredients: cheese, deli meats, spinach/lettuce spreads or toppings you like. Add the rest of the olive mixture if you have any left.
• Place the bread tops of the boulle loaf back on, and press gently down. Use plastic wrap to tightly wrap the sandwich. Wrap sandwich tightly a couple times, and cover completely.
• Place the sandwich between two baking sheets and weigh it down with some heavy objects like a large can, containers of juice, or a heavy skillet to press down the sandwich. The reason you want to do this is so it all holds together neatly in a "one hand" hold at the picnic!
• Keep in the refrigerator at least couple of hours, overnight is better as it has time to press and the flavors are better the next day.
• Use a serrated knife to cut the sandwich into 8 wedges.
• Serve with side salads like easy pasta salad, macaroni salad and cut watermelon.

ITALIAN PRESSED PICNIC SANDWICH RECIPE

Steps:

• On the bottom half of each ciabatta rolls layer meats, then cheeses, followed by 1 or 2 slices of tomato. Cover tomato with a small handful of basil leaves. Spread 1 tablespoon of pesto on the top half of the ciabatta roll and place on top of basil leaves.
• Wrap each individual sandwich tightly in a piece of cling wrap.
• Place wrapped sandwiches in the refrigerator covered with weighted books.* Leave sandwiches pressed for a few hours or as long as overnight. When ready to eat, unwrap and enjoy.