Recipe: Pressed Sandwiches (5) for Barbara, Memphis

Hi Barbara:-) Here are some recipes that you could try for your picnics, omitting the cheese (since you DH doesn't like it) if the recipe calls for it as an ingredient.

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PRESSED ITALIAN SANDWICH
Source: Emeril Lagasse
Yield: 4 servings

6 artichoke hearts, steamed and quartered or 1 (14-ounce) can artichoke hearts, drained
3 plum tomatoes, chopped
1/4 cup pitted and chopped black olives
1/4 cup small diced red onions
2 tablespoons chopped parsley leaves
1 tablespoon chopped marjoram
1 lemon, juiced
Salt
Freshly ground black pepper
1 (6-ounce) can Italian oil packed tuna, drained
Extra-virgin olive oil
1 loaf foccacia, split in 1/2 lengthwise
4 tablespoons unsalted butter

Combine artichokes, tomatoes, olives, red onions, parsley, marjoram, and lemon juice. Season with salt and pepper and mix well. Add the tuna and mix well, being careful not to break it up too much. Drizzle with olive oil and season.

Spread the tuna mixture onto the bottom half of the bread. Top with the upper portion of the bread, press down firmly and cut into sandwich sized pieces. Brush the outside of the bread with olive oil.

Have a large, cast iron skillet or a large griddle heated. Have a smaller cast iron skillet heating on the stove. Place the sandwich on the griddle or in the larger cast iron skillet. Top with the other hot skillet and cook just until both sides are golden brown and toasted. Slice and serve.

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BRICK PRESSED SANDWICH
Source: Martha Stewart

A big loaf-size sandwich makes a dramatic statement, whether it's the centerpiece of a casual party or the consummate picnic lunch. Ours feeds about twelve: Begin with a ciabatta loaf or some other rustic Italian bread. Remove and discard the center of bread.

Spread olive paste on the bottom half. Lay on roasted red bell peppers, fresh goat cheese, and marinated artichokes. Drizzle with balsamic vinegar. Lay on prosciutto and salami, and drizzle again with balsamic vinegar. Top with herbs (basil, cilantro, and parsley) and top half of bread.

Double wrap in baker's parchment or plastic wrap. Secure wrapped sandwich to wood cutting board with twine. Place a brick or a cast-iron skillet on top of sandwich for at least 1 hour to flatten.

Taking care not to cut paper, slide a serrated knife between sandwich and cutting board. Place sandwich (with brick removed) into picnic basket.

At lunchtime, unwrap sandwich, slice, and serve. This sandwich can be made 1 day in advance without dressing; add dressing at least 1 hour before.

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PRESSED PICNIC SANDWICH
Source: Martha Stewart
Servings: 10

This sandwich can be made one day ahead of time; instead of adding the vinaigrette in step three, add it just before you pack the sandwich, or one hour before serving.

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
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup prepared black-olive paste
8 ounces fresh goat cheese
8 ounces marinated artichoke hearts
6 ounces prosciutto, thinly sliced
1/4 pound peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley

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 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.

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PRESSED SANDWICHES
Servings: 6

Using really good, crusty loaves is necessary when making these sandwiches. A sturdy bread stands up to the fillings and the pesto dressing that soaks into the bread. Any fluffy bread would fall apart in this recipe.

1 long loaf sturdy peasant bread, unsliced
1 container refrigerated pesto sauce, stirred
Swiss cheese
Muenster cheese
Havarti cheese
deli sliced turkey
sliced honey ham
sliced tomatoes
marinated artichoke hearts, sliced
roasted red pepper slices
sliced avocado
butter lettuce
whole basil leaves

Cut loaf in half lengthwise. Scoop out some of the inside with your fingers. Spread pesto sauce evenly over all cut surfaces of the bread. Layer your choice of filling ingredients over the pesto sauce and top with top crust of bread.

Wrap loosely but thoroughly in plastic wrap and place cookie sheet on top of loaves. Weight with cans of food and refrigerate 1-2 hours to blend flavors and compress loaf. Slice to serve.

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PRESSED TUSCAN SANDWICH
Source: Celia Brooks Brown
Servings: 2

Give your picnic an Italian flavor with this tasty recipe from Celia Brooks Brown for a deliciously summery sandwich

1 medium ciabatta
1 garlic clove, halved lengthwise
1 vine tomato, chopped
10 fine black olives, stoned
2 tsp capers, in vinegar, drained
5 to 6 Sun-dried tomatoes, in oil, drained and roughly chopped
8 to 10 basil leaves, roughly chopped
8 to 10 flat-leafed parsley sprigs, leaves picked and roughly chopped
2 tbsp extra virgin olive oil
1 tsp red wine vinegar
pinch of Salt
freshly ground black pepper

Slice the ciabatta in half lengthways. Rub the halved garlic clove all over the surface of the bread. Place the tomato, olives, capers, sun-dried tomatoes, basil, parsley, olive oil and vinegar in a food processor or a mortar and pulse or pound until blended to a coarse paste. Season with salt and freshly ground pepper. Spread the paste evenly over one half of the ciabatta and top with the remaining half.

Place the sandwich in a large plastic bag and roll the bag around the sandwich. Top the sandwich with a chopping board and weigh down with a heavy object such as a bag of sugar or a container of water. Leave the sandwich to squash flat for an hour before packing for your picnic.

Slice in halves, quarters or slices when serving.