Best Pressed Picnic Sandwich With Roasted Red Pepper And Pepperoncini Spread Recipes

Pressed Picnic Sandwich image

Provided by KelBel

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 13

3 medium red bell peppers or 1 (12 ounce) jar roasted red peppers
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
2 tablespoons warm water
salt & freshly ground black pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup black olive paste (tapanade)
8 ounces fresh goat cheese
8 ounces marinated artichoke hearts
6 ounces prosciutto, thinly sliced
1/4 lb peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs (such as basil, cilantro) or 2 1/4 cups arugula

Steps:

Roast Peppers: (skip if using already roasted peppers) 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 roasted red 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.

Nutrition Facts : Calories 266.4, Fat 16, SaturatedFat 6.8, Cholesterol 26, Sodium 445.7, Carbohydrate 21, Fiber 3.5, Sugar 3, Protein 10

Picnic Sandwich W/ Roasted Red Pepper Pepperoncini Spread image

Provided by Food.com

Time 4h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup mayonnaise
1/3 cup roasted red pepper, finely chopped
1 tablespoon fresh lemon juice
2 -3 pepperoncini peppers, finely chopped
1 garlic clove, grated
kosher salt and freshly cracked black pepper
one 12 to 14-inch size loaf ciabatta, sliced in half lengthwise
5 ounces herbed goat cheese
1/4 lb prosciutto, thinly sliced
1/4 lb salami, thinly sliced
1 cup marinated artichoke hearts, drained and sliced
2 cups loosely packed arugula
balsamic vinegar, as needed
kosher salt and freshly cracked black pepper

Steps:

For the spread:.
Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined. Season the spread with salt and pepper and set aside.
For the sandwich:.
Scoop out the center of each bread half, creating a hollow space for all the ingredients. Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread. On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes. Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper. Place the top half of the bread on top and wrap tightly in plastic wrap. Place the sandwich on a baking sheet and top with another baking sheet. Place a heavy pan (like cast iron) on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together. (If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.).
To serve, unwrap the sandwich and slice into 8 to 10 individual servings.

Nutrition Facts : Calories 73.6, Fat 4.4, SaturatedFat 1.9, Cholesterol 13.4, Sodium 626, Carbohydrate 5.8, Fiber 2.9, Sugar 1.6, Protein 3.7

Pressed Picnic Sandwich image

Provided by Martha Stewart

Time 1h50m

Yield Serves 6 to 8

Number Of Ingredients 13

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
Kosher salt and freshly ground pepper
1 loaf ciabatta (1 pound, about 6 inches wide)
1/2 cup prepared black-olive paste
4 ounces fresh goat cheese
8 ounces marinated artichoke hearts, drained
6 ounces prosciutto, thinly sliced
4 ounces spicy salami, thinly sliced
2 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley

Steps:

Heat grill to (or a grill pan over) high, or preheat broiler. Cook peppers (on a rimmed baking sheet, if using broiler), turning frequently so all sides cook evenly, until completely charred, 10 minutes. Remove from heat, transfer peppers to a bowl, and cover with plastic. Set aside until skins loosen and peppers are cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat peppers dry. Slice peppers in half, remove seeds and stems, and cut flesh into 1-inch-wide strips.
In a medium bowl, combine Dijon and vinegar. Gradually whisk in oil, followed by water. Season to taste with salt and pepper; set aside.
Slice bread horizontally and scoop out soft interior (reserve for another use). Spread olive paste on bottom crust, then add peppers. Crumble goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half the vinaigrette (about 1/4 cup) on top. Arrange prosciutto and salami over artichokes. Scatter herbs over meats. Drizzle remaining vinaigrette (1/4 cup) over inside of top crust, then place top crust on sandwich.
Wrap sandwich tightly with plastic. Set a weight, such as a brick or large cast-iron skillet, on top at least 1 hour and up to 8 hours. When ready to serve, slice sandwich horizontally into 6 to 8 pieces.