This Pressed Picnic Sandwich is a layered and hearty recipe, which is made with prosciutto and goat cheese. It’s the perfect make-ahead lunch for picnics, ready in about 30 minutes, plus pressing time.
Pressed Picnic Sandwich Ingredients
For the Vinaigrette:
- 1 ½ teaspoons Dijon mustard
- 1 tablespoon balsamic vinegar
- ¼ cup extra-virgin olive oil
- 2 tablespoons warm water
- Kosher salt and freshly ground pepper
For the Sandwich:
- 3 medium red bell peppers
- 1 loaf ciabatta (1 pound, about 6 inches wide)
- ½ cup prepared black-olive paste (tapenade)
- 4 ounces fresh goat cheese, crumbled
- 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
How To Make a Pressed Picnic Sandwich
- Roast the Peppers: Heat a grill to high or preheat your oven’s broiler. Cook the whole peppers, turning frequently, until the skin is completely charred on all sides, about 10 minutes. Place the hot peppers in a bowl, cover with plastic wrap, and let them steam for 15 minutes. Once cool, use your hands to rub off the charred skin, then slice the peppers in half, remove the seeds and stems, and cut them into 1-inch-wide strips.
- Make the Vinaigrette: In a medium bowl, whisk together the Dijon mustard and balsamic vinegar. While whisking continuously, gradually drizzle in the olive oil, followed by the warm water. Season to taste with salt and pepper.
- Prepare the Bread: Slice the ciabatta loaf in half horizontally. Use your hands to scoop out the soft interior from both halves, leaving a sturdy crust.
- Layer the Sandwich: Spread the black-olive paste on the bottom half of the crust. Layer the roasted pepper strips on top, followed by the crumbled goat cheese and the drained artichoke hearts. Drizzle about half of the vinaigrette over this layer.
- Add Meats and Herbs: Arrange the prosciutto and salami over the artichokes. Scatter the fresh herbs over the meats. Drizzle the remaining vinaigrette over the cut side of the top crust.
- Press the Sandwich: Place the top crust on the sandwich. Wrap the entire loaf tightly in plastic wrap. Place it on a flat surface and set a heavy weight, such as a cast-iron skillet or a few heavy books, on top. Let it press for at least 1 hour and up to 8 hours.
- Slice and Serve: When you’re ready to serve, remove the weight and the plastic wrap. Use a serrated bread knife to slice the sandwich into 6 to 8 thick pieces.
Recipe Tips
- Why press the sandwich? This is the most crucial step! Pressing the sandwich compresses the layers, melds all the delicious flavors together, and makes the loaf dense and easy to slice and eat without falling apart, which is perfect for a picnic.
- How do I easily peel roasted peppers? The secret is to let them steam in a covered bowl right after they come off the heat. The trapped steam loosens the charred skins, making them incredibly easy to rub right off with your fingers.
- Can I use a different kind of bread? A sturdy, wide loaf is essential. If you can’t find ciabatta, a good quality focaccia or another rustic Italian loaf with a firm crust would be a great substitute.
- Can I make this ahead of time? Absolutely, this recipe is designed for it! It needs to press for at least an hour, but it’s even better if you let it press for 4-8 hours in the refrigerator, making it the perfect make-ahead meal for a party or outing.
What To Serve With a Pressed Picnic Sandwich
This sandwich is a complete and satisfying meal all on its own. For a classic picnic spread, serve it alongside:
- Kettle-cooked potato chips
- A simple pasta salad
- A fresh fruit salad
- A jar of cornichons or olives
How To Store a Pressed Picnic Sandwich
- Refrigerate: The pressed, wrapped sandwich can be stored in the refrigerator for up to 8 hours before slicing. Once sliced, it’s best eaten the same day for the best texture, though leftovers will keep in an airtight container for a day.
Pressed Picnic Sandwich Nutrition Facts
- Serving: 1 slice (1/8th of recipe)
- Calories: 520 kcal
- Carbohydrates: 45g
- Protein: 22g
- Fat: 28g
- Saturated Fat: 9g
- Sodium: 1400mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the best weight to use for pressing?
A heavy cast-iron skillet is the perfect weight. You can also use a baking sheet with a few heavy cans or books on top. You want enough weight to compress the sandwich firmly but not so much that it completely flattens it.
Do I have to hollow out the bread?
Yes, this is a very important step. Hollowing out the soft, doughy interior creates the perfect vessel and makes plenty of room for all the delicious fillings without making the sandwich too bulky or bready.
Can I use different fillings?
Absolutely! This recipe is a great template. You could swap the goat cheese for fresh mozzarella, the prosciutto for turkey or roast beef, or add other ingredients like sun-dried tomatoes or a layer of pesto.
Try More Recipes:
- Classic Chicken Salad Recipe
- Martha Stewart’s Favorite Egg Salad Sandwich Recipe
- Steak-and-Avocado Sandwich Recipe
Pressed Picnic Sandwich Recipe
Description
A show-stopping, make-ahead sandwich packed with layers of roasted peppers, Italian meats, goat cheese, and a tangy vinaigrette, all pressed into a hollowed-out ciabatta loaf.
Ingredients
Instructions
- Roast the red peppers under a broiler or on a grill until charred. Steam in a covered bowl for 15 minutes, then peel, seed, and slice them.
- Whisk together all the vinaigrette ingredients.
- Slice the ciabatta loaf in half horizontally and scoop out the soft interior.
- Layer the sandwich: Spread the bottom crust with olive paste, then add the peppers, goat cheese, artichokes, and half the vinaigrette.
- Top with the prosciutto, salami, and fresh herbs.
- Drizzle the remaining vinaigrette on the top crust and close the sandwich.
- Wrap the entire loaf tightly in plastic wrap and press it under a heavy weight for at least 1 hour, and up to 8 hours.
- Unwrap and slice into thick pieces to serve.
Notes
- The most important tip for this recipe is to press the sandwich for at least one hour (4-8 hours is even better) to meld the flavors and make it easy to slice.
- Don’t skip hollowing out the bread; it’s the secret to fitting all the fillings inside without creating a giant, unmanageable sandwich.
- Using a sturdy bread with a good crust, like ciabatta, is essential to prevent the sandwich from becoming soggy during the pressing time.
- Assembling this sandwich the morning of your picnic and letting it press in the fridge or a cooler until lunchtime is a perfect strategy.
Pressed Picnic Sandwich Recipe