Wednesday, July 18, 2012

What's for Dinner?

Pressed Picnic Sandwich
serves 10

I love a good sandwich, but this sandwich transcends the average sammie.  Crusty bread, dressing, cheese, Italian meats--it just oozes deliciousness.  In truth, I haven't actually ever made this sandwich; it's always been prepared for me by a dear friend.  Make this and pack a picnic for the beach.  I see the recipe calls for roasting your own red peppers, which isn't too hard, but to save time, I would buy already roasted peppers.  I also don't prefer goat cheese, so I think feta would be a good substitute.  It would be easy to modify for different tastes. If your kids don't like salami, use ham or turkey.  Skip the marinated veggies and maybe opt for thinly sliced carrots or cucumbers.  Use hummus instead of tapenade.  For the original recipe, click here.  Bon Appetit!

1 1/2 t Dijon mustard
1 T balsamic vinegar
1/4 c olive oil
2 T warm water
salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1 jar of roasted red peppers or make your own
1/2 c prepared black olive tapenade
8 oz. fresh goat cheese
8 oz. marinated artichoke hearts
6 oz. prosciutto, thinly sliced
1/4 lb. peppered salami, thinly sliced
2 1/4 c loosely packed mixed fresh herbs, such as basil, cilantro, or parsley

Make the vinaigrette by combining the mustard and vinegar in a bowl.  Gradually whisk in the olive oil. Whisk in 2 T warm water.  Whisk in salt and pepper to taste and set the vinaigrette aside.

Slice the loaf of bread horizontally, and remove the soft crumb; reserve for another use.  Spread the olive paste (tapenade) on the bottom crust, and add the roasted red pepper strips.  Crumble the 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 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 the sandwich into ten pieces.

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