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Pressed Picnic Sandwich

Source of Recipe

From "The Southern Living Party Cookbook"


Recipe Introduction

"Once you build the sandwich, wrap it tightly in plastic wrap. The secret to its success is the pressing part. Personally, I like to use a foil-wrapped brick to weigh down the sandwich in the refrigerator overnight. The crusty baguette will absorb all the flavorful juices from the layered ingredients to make one amazing sandwich."

List of Ingredients

â—¦ 2 tablespoons red wine vinegar
â—¦ 1 teaspoon dried oregano
â—¦ ½ teaspoon kosher salt
â—¦ ½ teaspoon black pepper
â—¦ ¼ cup olive oil
â—¦ 1 (12-inch) ciabatta loaf, halved horizontally, insides scooped out and discarded
â—¦ ½ cup sun-dried tomato pesto
â—¦ 4 ounces thinly sliced smoked provolone cheese
â—¦ 8 ounces Genoa salami slices
â—¦ 8 ounces spicy capicola ham slices
â—¦ 1 pound fresh mozzarella cheese, cut into ¼-inch-thick slices
â—¦ 20 fresh basil leaves
â—¦ ½ cup sliced roasted red peppers


Recipe

Combine the vinegar, oregano, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified. Brush the vinaigrette over the bottom half of the ciabatta loaf. Spread the pesto over the top half.

Layer the provolone slices over the bottom half of the ciabatta, and top with the salami, ham, mozzarella, basil leaves, and red peppers. Cover with the top half of the ciabatta.

Wrap the entire sandwich tightly in plastic wrap, and place on a baking sheet or plate. Place a heavy object, such as a skillet, brick, or several books, on top of the sandwich, and chill at least 8 hours or overnight before serving.

To serve, unwrap the sandwich, and cut with a serrated knife into 10 slices. It helps to secure each portion with a wooden pick to hold the pressed layers firmly together.


Serves 10