PRESSED ITALIAN PICNIC SANDWICH

PRESSED ITALIAN PICNIC SANDWICH image

Yield 8-10 servings

Number Of Ingredients 11

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1 loaf rustic Italian bread, such as ciabatta
1 1/2 tsp Dijon mustard
1 Tbsp balsamic vinegar
1/4 cup olive oil
salt and pepper
6 oz goat cheese
1 (7 oz) jar roasted red peppers, drained and blotted dry
1 (8 oz) jar marinated artichokes, drained
4 oz prosciutto, thinly sliced
4 oz hard salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs (basil, cilantro, parsley, etc.)

Steps:

1. In a medium bowl, combine the mustard and vinegar. Whisk in the olive oil. Whisk in 2 Tbsp warm water. Season to taste and set aside. 2. Slice the loaf of bread lengthwise and make a hollow by removing some of the inside bread; reserve for another use or discard. 3. Spread the goat cheese over the bottom crust. Top with red pepper strips and artichokes. Drizzle half of the vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich. 4. Wrap the sandwich tightly with plastic wrap. Set a weight, such as a phone book, on top for at least 1 hour. When ready to serve, slice into 10 pieces.