Pressed Sandwich Recipes

Steps:

• Ask an adult to slice the ciabatta loaf in half lengthways and heat the oven to 200C/180C fan/gas 6.
• Put the ciabatta loaf halves, crust-side down, on a large baking tray and drizzle with a little olive oil. Pop them in the oven for a few mins until just golden and lightly toasted.
• Put the olive oil, balsamic vinegar, garlic and mustard in a bowl, then whisk them together with a fork.
• Remove the toasted ciabatta halves from the tray and drizzle the bottom slice with about half of the dressing.
• Arrange the rest of the ingredients in layers. Start with a large handful of baby spinach, then a few artichoke hearts.
• Next add the slices of pepper, the prosciutto, basil, mozzarella and, finally, the red onion.
• Drizzle over the rest of the dressing and pop the other slice of ciabatta on top.
• Press down on the sandwich to squash all the layers together.
• Wrap the sandwich in baking parchment and tie it together with a couple of pieces of string.
• Place a heavy baking tray on top of your sandwich and top it with weights or loaf tins filled with baking beans. Pop it all in the fridge overnight or until you are ready to eat it. Cut and serve in slices for the perfect picnic snack.

Steps:

• I think simple recipes are the best way to start out the meal. Melted cheese, in any form, is something that everyone loves. I find these sandwiches only make people want to eat more afterwards!
• In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend.
• Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. "Flake" the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly.
• Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors.
• The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately.
• The acidity of the vinegar and the oniony "bite" of the scallion make this a brightening element for my cheese sandwiches. I avoid salt and pepper to keep the focus on the acidity of the scallion.
• Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds from the white part all the way through the green part.
• Add the scallions to a small bowl with the red wine vinegar and the olive oil. Toss to combine and set aside for 1 to 2 hours to allow the vinegar to work its magic. The scallions can be covered and refrigerated overnight, if desired.

Steps:

• Remove insides of bread halves; reserve for another use. Stir together mayonnaise, lemon zest and juice, and capers in a bowl; season with salt and pepper. Divide mixture evenly between top and bottom bread halves. Layer half of turkey, cheese, and capocollo on bottom, then repeat layering with remaining meats and cheese. Pack watercress into top half; layer with tomato slices and season with salt and pepper.
• Close sandwich. Wrap tightly in plastic wrap, then foil. Place a heavy skillet on top; press down to flatten sandwich slightly. Add several heavy canned goods to top of skillet. Let sit at least 45 minutes or, in refrigerator, up to 12 hours before unwrapping, slicing into wedges, and serving with chips and fruit.

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.

Steps:

• Make the pesto: Pulse basil, Parmesan, pine nuts, garlic, salt, and pepper in a food processor until combined. With machine running, add 1/2 cup oil in a slow, steady stream. Transfer to a small airtight container, and top with remaining oil. Pesto can be refrigerated overnight.
• Preheat grill or grill pan to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Grill bell pepper, turning with tongs, until blackened all over. Place in a bag, close bag, and steam 15 minutes. Peel pepper, and discard skin.
• Lightly brush both sides of eggplant, zucchini, and summer squash with oil, and season with salt and pepper. Grill, flipping once, until golden brown and soft, 3 to 4 minutes per side.
• Pull out most of the doughy center of bread, and reserve for another use (such as breadcrumbs). Brush inside of each loaf with oil. Spread pesto over bottom half of each loaf. Top one loaf bottom with grilled vegetables and half the mozzarella; top remaining loaf bottom with prosciutto and remaining mozzarella. Sandwich top and bottom of each loaf, and press firmly. Tightly wrap each sandwich in plastic, allowing air to release before sealing. Wrap each in parchment paper, and tie with kitchen string. Place sandwiches in refrigerator, and weigh down with a heavy object (such as a Dutch oven). Refrigerate at least 2 hours (or overnight). Slice, and serve.