Recipe

Pressed Sandwiches Recipe

Add Step-by-Step Photos	Barbiemensher / All my dishes 9 months, 4 weeks ago You can use whatever combinations of meats, cheeses and fruits/vegetables that you want but here are the 3 kinds that I make most often. You'll need to get a few things going at once. This is the perfect thing for a tail gate party or any casual buff... More Prep:90m Cook:60m Servings:12	Barbiemensh
	italian long beautiful filling assorted

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Ingredients

8-10 slices of Genoa salami or capricola or mortadella

8-10 slices of Provolone

8-10 slices Fontina

1/2 lb Brie or Camembert - sliced (easier when chilled)

1/4 cup grated Parmesan

1/2 pound button mushrooms - washed, rinsed and sliced

2 small zucchini - sliced lengthwise

1 small eggplant - sliced in rounds (same thickness as zucchini)

6 sweet bell peppers, assorted colours if you like (I use red, yellow & orange)

3 links of Italian sausage - mild or hot

2 boneless chicken breasts

1/2 cup Walnuts or pecans

1 pear

handful of red seedless grapes

2 large Vidalia (or sweet) onions

Herbs: dried oregano, whole fresh basil and sage leaves, fresh thyme and rosemary - finely chopped

Garlic (amount depends on what you use it in - see instructions)

1/4 - 1/2 cups marinara (recipe follows)

Olive oil

1 Tbsp good Balsamic vinegar

3-4 small muffaletta breads or 2 large ones

1/2 baguette - the med sized, not skinny ones

*Use any bread with a nice, sturdy crust - NOT supermarket sandwich bread

Marinara: 2 cans whole tomatoes - mashed, 3 cloves minced garlic, 1 finely chopped onion, 1 tsp sugar, 1 tsp lemon juice (optional), 2 tsp salt or more to taste, 1 tsp black pepper, 1 tbsp olive oil - sauté onion in oil, add garlic and cook 30 seconds, add everything else to the pot and simmer 30 minutes.

You will also need: baking sheets and canned goods to use as weights or heavy pots/pans

Directions

Preheat broiler to high.

In a sauté pan, caramelize the onions on med heat until soft and brown - 15 minutes or so. Set aside.

Meanwhile, brush the zucchini and eggplant slices with olive oil and season with salt & pepper (both sides), lay on a baking sheet and broil for 1-2 minutes on each side. Set aside.

In the pan again, sauté mushrooms in two batches: one with olive oil, a little garlic and dried oregano and the other in olive oil and fresh thyme. Set aside.

Once the zucchini and eggplant are done, roast the bell peppers until charred on all sides - can take between 3-6 minutes per side, 3 sides. Remove from oven and while still hot, place in bowl and cover with cling film and let sit 10 minutes. The steam will help with the removal of the skin. Peel BUT DO NOT RINSE UNDER WATER. If some char remains, that's ok. Set aside.

Switch your oven to 420 degrees.

Season the chicken breasts with salt & pepper and place on one side of the baking sheet. Place the Italian sausage on the other. Bake the breasts for 15 minutes or less if they are thinner than 1 inch thick. *Since the oven is quite hot, the cooking time should not be long but if you let your oven cool a bit first, add another 5 minutes. Turn the sausage over when you remove the chicken and continue cooking another 10 minutes or until done. When both meats are cooled, cut into 1/4 - 1/2 inch slices (sausage on the bias, chicken across the grain). Set aside.

Turn off the oven but while it's still hot, toast the walnuts or pecans on a baking sheet for 5 minutes.

To assemble the sandwiches, cut the top 1/3 off of the bread horizontally. Dig out some of the dough to make room for the fillings you will put in. Start with the cheese and meat to protect the bread from getting too soggy. Lay one layer of each of the ingredients as follows:

Italian #1 - provolone cheese, salami, zucchini, eggplant, balsamic vinegar, onions, garlic/oregano mushrooms, 6-8 basil leaves, roasted peppers, more salami and top with provolone.

Italian #2: fontina slices, sausage, 4-6 sage leaves, sprinkle of rosemary, onions, 1/4 cup marinara, mushrooms, roasted peppers, Parmesan, more sausage, more fontina.

French (on the baguette) - brie, chicken, thyme mushrooms, onions, pear slices, walnuts, remaining chicken, brie

Replace the top of the breads on the sandwiches and start pressing down. Wrap tightly in cling film (plastic wrap) and set on baking sheet. Place another baking sheet on top and weight it down using a large cast iron pan or a heavy pot or unopened canned goods. Let sit for at least 8 hours before serving, though overnight is best. Quarter the muffalettas if they're small, or slice like a pie if larger. Cut the baguette in 2 inch pieces - small enough that people can try a bit of each sandwich. Get creative and make all sorts of meat/cheese/veg/fruit/herb combinations. Enjoy!

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Comments

donman 9 months, 4 weeks ago said:
A truly great recipe. Thanks :)

krumkake 9 months, 4 weeks ago said:
Wow - now THAT is a pressed sandwich taken way over the top...love your ingredients list - so many options, and they all sound fantastic. Thank you for sharing this...it will come in handy at tailgates and summer bbqs for the grill!

bluewaterandsand 9 months, 4 weeks ago said:
Superb! I love the Italian #2!

momo_55grandma 9 months ago said:
Great recipe thanks high5

pieplate 8 months, 3 weeks ago said:
Mouth-watering. A lot of prep, but I can taste how it would all come together. I would be delighted to be your cooking buddy--it sounds as though we have the same philosophy of food. Too bad I can't do hot, as I have become sensitive, and do not want to move on to allergic. Otherwise, though....