Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Pressed Picnic Sandwich




Source of Recipe


My own with some help from Julia and Martha


Recipe Introduction


We had this sandwich for a tailgate dinner and it was great. I had never made a pressed sandwich before, but had always thought that they would be perfect for tailgates and they were. You could really make this with any ingredients you like, this was just what I used. A nice addition would be roasted red peppers. You can make this on a long loaf or individual rolls, just make sure that the bread is fairly thin - like ciabatta. This should be made the night before or at least the morning of the evening you want to serve. This is more a list of ingredients than an actual recipe. Put in as much of each item as you like.



List of Ingredients




Vinaigrette:
1 1/2 t. Dijon mustard
1 T. balsamic vinegar
1/4 c. extra virgin olive oil
2 T. warm water
salt and pepper, to taste

Sandwich:
Rustic Italian bread
Anchovy paste
Tapenade
Chèvre, crumbled
Marinated artichoke hearts, sliced
Black Forest ham
Sopressata, very thinly sliced
Arugula


Recipe



Vinaigrette:
Mix the mustard and vinegar. Slowly whisk in the olive oil and then the water. Season to taste with salt and pepper.

Sandwich:
Slice the bread or rolls horizontally and pull out any soft crumb (don't pull too much or your bread with be too thin - if it's a fairly dense crumb, don't pull any out). Mix a little bit of the anchovy paste into the tapenade. Taste as you go so that it doesn't get too salty. Spread on the cut side of the bottom of the loaf. Crumble some of the chèvre on top of the tapenade. Then layer on some sliced artichoke hearts, ham and sopressata. Drizzle with a little vinaigrette and add some of the arugula. Brush the cut side of the top of the bread with a little more of the vinaigrette and place on top.

Wrap the sandwich(es) tightly in plastic wrap and place on a flat baking pan. Place another baking pan on top and weight with something heavy - like an iron skillet. Refrigerate overnight (or at least a few hours).