Pressed Picnic Sandwich
This is an adaptation of a Martha Stewart recipe that hubby and I bring on picnics during the summer. We pack it into the bottom of our picnic basket and let the weight of the ice packs and beverage (read wine) to weigh it down. You can use any combination of meats, cheeses, and greens, but I would not substitute the black olive paste, marinated artichokes, or the vinaigrette. Dont be scared off by the ingredients or directions; this is a simple sandwich that packs a very flavorful punch.
This is an adaptation of a Martha Stewart recipe that hubby and I bring on picnics during the summer. We pack it into the bottom of our picnic basket and let the weight of the ice packs and beverage (read wine) to weigh it down. You can use any combination of meats, cheeses, and greens, but I would not substitute the black olive paste, marinated artichokes, or the vinaigrette. Dont be scared off by the ingredients or directions; this is a simple sandwich that packs a very flavorful punch.
- 1/4 cup extra virgin olive oil
- 2 tablespoons warm water
- 1 tablespoon balsamic vinegar
- salt & freshly ground black pepper
- 1 1/2 teaspoons dijon mustard
- 3 medium red bell peppers or 1 (12 ounce) jar roast
- 1 loaf rustic italian bread such as ciabatta
- 1/2 cup black olive paste (tapanade)
- 8 ounces fresh goat cheese
- 8 ounces marinated artichoke hearts
- 6 ounces prosciutto thinly sliced
- 1/4 lb peppered salami thinly sliced
- 2 1/4 cups loosely packed mixed fresh herbs (such as basil cilantro) or 2 1/4 cups arugula
- Carbohydrate 3.47455877850936 g
- Cholesterol 35.2668067364 mg
- Fat 15.075927299713 g
- Fiber 1.24944941919134 g
- Protein 9.19746196131581 g
- Saturated Fat 7.09508706978515 g
- Serving Size 1 1 serving(s) (82g)
- Sodium 473.267751627485 mg
- Sugar 2.22510935931802 g
- Trans Fat 0.769529353058262 g
- Calories 184 calories
Step-by-step
- Roast Peppers: (skip if using already roasted peppers) Heat a grill or grill pan to hot; or heat broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips.
- Make the vinaigrette: In a medium bowl, combine mustard and vinegar. Gradually whisk in olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.
- Slice loaf of bread horizontally, and remove soft crumb; reserve crumb for another use.
- Spread olive paste on the bottom crust, and add the roasted red pepper strips.
- Crumble 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 the 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 sandwich into ten pieces.
My Perfect Picnic: The Pressed Picnic Sandwich
As a busy working mom, finding time for leisurely picnics feels like a luxury, but the memories created during these simple outings are priceless. One of our family's favorite traditions is a summer picnic, and no picnic is complete without my signature Pressed Picnic Sandwich. This isn't just any sandwich; it's a culinary masterpiece, a flavorful explosion in every bite, and surprisingly easy to make.
The inspiration for this sandwich came from a cherished Martha Stewart recipe—a recipe that, honestly, I’ve completely adapted and made my own. My husband and I have been perfecting this picnic essential for years. The key? Pressing it. We pack it snugly at the bottom of our picnic basket, weighted down by ice packs and, let's be honest, a bottle (or two) of chilled wine. The weight creates a satisfyingly compact sandwich with layers of deliciousness that meld together beautifully.
The beauty of this recipe lies in its versatility. You can easily swap out meats and cheeses to suit your preferences or what’s on sale at the local market. But, trust me on this one, the black olive paste (tapenade), marinated artichokes, and homemade vinaigrette are non-negotiable. They’re the magic trio that elevates this simple sandwich to another level. The tapenade provides a salty, briny depth, the artichokes offer a delightful tangy bite, and the vinaigrette—a perfect balance of tang and richness—ties everything together.
The process might seem a bit involved initially, but it's remarkably straightforward. Roasting the peppers (unless you buy pre-roasted ones—a perfectly acceptable shortcut!) adds a smoky sweetness that perfectly complements the other flavors. The vinaigrette is whipped up in minutes, and assembling the sandwich is a quick and satisfying process. The most time-consuming step, of course, is the pressing. But that wait is part of the charm! It’s a moment to relax, knowing the deliciousness is patiently developing, ready to be revealed.
One unexpected perk is that the Pressed Picnic Sandwich travels exceptionally well. It’s robust enough to withstand the jostling of a car ride or a backpack trek, making it an ideal companion for any outdoor adventure. Whether you're lounging by a lake, exploring a scenic hiking trail, or simply relaxing in your backyard, this sandwich is guaranteed to impress. And let's not forget that it’s also fantastic for lunchboxes—a delicious and sophisticated alternative to your average sandwich.
The combination of textures is another aspect I adore. The soft, slightly chewy bread contrasts beautifully with the creamy goat cheese, the firm artichoke hearts, and the salty, thinly sliced prosciutto and salami. The roasted peppers add a lovely sweetness and satisfying texture. The herbs (I often use a mix of basil, cilantro, and arugula for a vibrant flavor and color profile) add a refreshing, herbaceous note that balances out the richness of the other ingredients.
More than just a meal, the Pressed Picnic Sandwich embodies the joy of simple pleasures. It’s about sharing delicious food with loved ones, creating memories, and savoring the beauty of a relaxing picnic in the sun. So gather your ingredients, invite your friends and family, and get ready to embark on a culinary adventure that’s as memorable as the landscapes you’ll be enjoying.
This sandwich is a testament to the fact that the most satisfying meals are often the simplest. It’s a testament to the power of quality ingredients, thoughtful preparation, and the art of creating something truly special from seemingly basic components. And remember, always pack extra wine. Because, after all, every picnic deserves a little celebratory sparkle!
