Best Pressed Mozzarella Sandwiches Recipes

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PRESSED BROCCOLI RABE AND MOZZARELLA SANDWICHES



Pressed Broccoli Rabe and Mozzarella Sandwiches image

I love these sandwiches. They're a vegetarian cross between a New Orleans-style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich. They're also inspired by a passage I once read about how legendary food writer M. F. K. Fisher made a guest sit on a wrapped sandwich while they chatted so it would be perfectly pressed in time for lunch. Ha! When these sandwiches are pressed, the olive and caper mixture soaks into the bread and the cheese and garlicky broccoli rabe become really good friends. The broccoli rabe can also be served as a side dish with the olive mixture spooned on top (or you can mix the lot with cooked pasta and call it dinner). If you can't find or don't like broccoli rabe, substitute regular broccoli or any dark, leafy green such as kale.

Provided by Julia Turshen

Categories     Sandwich     Dinner     Lunch     Vegetarian     Leafy Green     Broccoli Rabe     Mozzarella     Olive

Yield 4 servings

Number Of Ingredients 10

3/4 lb [340 g] broccoli rabe (an average bunch), tough stems discarded, roughly chopped
3 Tbsp olive oil
Kosher salt
2 large garlic cloves, minced
Pinch of red pepper flakes
1/4 cup [40 g] green olives, pitted and finely chopped
1 1/2 Tbsp drained brined capers, finely chopped
1 Tbsp red wine vinegar
4 individual-size sandwich rolls, split (I like rolls with sesame seeds for this, but you do you)
1 lb [455 g] fresh mozzarella cheese, sliced

Steps:

  • Pour water to a depth of 1 in [2.5 cm] into a medium pot and set over high heat. When the water boils, add a large pinch of salt and then the broccoli rabe and cook, stirring, until bright green and slightly wilted, about 30 seconds. Drain the broccoli rabe in a colander, wipe the pot dry, and return it to high heat. Add 2 Tbsp of the olive oil, the garlic, and the red pepper flakes and stir the garlic into the oil until it's fragrant, just 15 seconds. Immediately add the drained broccoli rabe and a large pinch of salt and cook, stirring, until the broccoli rabe is coated with the garlicky oil and is a bit more softened, about 3 minutes. Remove from the heat and set the broccoli rabe aside to cool down a bit.
  • In a small bowl, combine the olives, capers, vinegar, the remaining 1 Tbsp olive oil, and a small pinch of salt and stir together. Place the rolls, cut-side up, on a work surface and evenly distribute the olive mixture among the rolls, putting some on both halves of each roll. Divide the mozzarella and broccoli rabe evenly among the rolls, close the rolls, and then tightly wrap each sandwich in plastic wrap. Place something flat and heavy on top of the sandwiches, such as a large cast-iron skillet. Let the sandwiches sit under this weight for at least an hour before eating or putting them in your backpack.

PRESSED MOZZARELLA SANDWICHES



Pressed Mozzarella Sandwiches image

Pesto or tapenade sauce, followed by roasted red peppers, are key to making these pressed sandwiches extra flavorful.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 30m

Number Of Ingredients 7

8 thick slices sandwich bread
Olive oil, for brushing
3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
Coarse salt and ground pepper
Store-bought pesto
Store-bought tapenade
1 jar roasted red peppers, (12 ounce) drained and patted dry

Steps:

  • Lightly brush sandwich bread with olive oil; turn slices, oiled sides down. Top half the bread with half the cheese; season with salt and pepper. Spread pesto or tapenade over cheese, then top with peppers and remaining cheese and bread.
  • Heat a large grill pan or skillet over medium heat. Place sandwiches in pan (work in batches, if needed); weight with a heavy skillet. Cook over medium-low heat, pressing down firmly with skillet, until bread is golden and cheese is melted, 6 to 8 minutes per side. Serve warm.

MOZZARELLA AND PEPPER COOLER-PRESSED SANDWICHES



Mozzarella and Pepper Cooler-Pressed Sandwiches image

Provided by Victoria Granof

Yield Makes 4 servings

Number Of Ingredients 5

1 (5-ounce) jar roasted red bell peppers, drained and roughly chopped
1 pinch hot-pepper flakes (optional for kids)
1 tablespoon roughly chopped Italian parsley, or 1 teaspoon chopped fresh oregano (optional for kids)
1 (6-ounce) container bocconcini in oil (or 3/4 cup fresh mozzarella in oil, torn into pieces), undrained
1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed

Steps:

  • 1. In a medium bowl, combine the first four ingredients (including the bocconcini's or mozzarella's marinade).
  • 2. Fill the baguette with the mixture.
  • 3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
  • 4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.

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