Have you made pressed sandwiches before?
I made them for the first time about a year ago and since then, I’ve LOVED them as an easy lunch that lasts me for several days or for a simple dinner.
They’re also perfect for picnics since you can assemble them ahead of time and then toss them in your picnic basket when it’s time to head out. One of the things on Ella’s 2017 bucket list was a family picnic, so we’re hoping to do that in the next month or so while the weather is nice and this sandwich will definitely be coming along.
Plus, I always like a recipe that you can change up depending on what you have on hand.
Make-Ahead Pressed Sandwiches
- 1/2 cup mayonnaise
- 1/4 cup roasted red peppers
- 1 tablespoon lemon juice
- 2 to 3 pepperoncinis
- 1 clove garlic
- salt and pepper to taste
- 1 loaf sourdough bread sliced in half lengthwise
- 4 ounces goat cheese
- 1/4 pound bacon cooked
- 1/4 pound salami thinly sliced
- 1 cup artichoke hearts drained and sliced
- 1 1/2 cups baby spinach
In a blender or food processor, pulse the mayo, red peppers, lemon juice, pepperoncinis and garlic until only small chunks remain. Salt and pepper to taste and set aside.
Slice the bread in half lengthwise and hollow out each side so you have a trough for the ingredients.
Spread the goat cheese on each half and then add the mayonnaise mixture over the top of the goat cheese.
Layer on the bacon and salami, the artichoke hearts and finish with the spinach.
Put the two halves together and wrap the whole thing tightly in plastic wrap and then press it between two heavy baking sheets, adding a skillet or other heavy object on top to help it really get pressed together.
Refrigerate for at least 4 hours or overnight.
Unwrap it, slice it up and enjoy!
(adapted from Kitchen Confidence)