Saturday, March 27, 2010

Samiches. Mm.

Pressed sandwiches!

Fun and perfect for pickanicking.

The longer they sit, the yummier they git. (groan.)

There are a couple of different ways to make this sandwich. I've made it three different ways but only have pics of one, so I'll post all three and you'll just have to use your imagination. :)

Pressed Salami Sandwiches (my preference)

1 round loaf sourdough bread
1/3 cup olive oil, heated with 1 crushed clove of garlic (discard garlic afterward)
Salt and pepper
1 lb. sliced salami
1/4 lb. sliced provolone
2 medium roasted red peppers (or equivalent from a jar)
3 cups baby (or regular) arugula

Slice bread in half and scoop most of the white part out of the bottom half. Brush the insides of the top and bottom halves of bread with garlic oil, then sprinkle with salt and pepper. Lay salami in bottom half, top with cheese, then with red pepper, then with arugula, then with top half of the bread. Wrap tightly with plastic and lay on a cookie sheet. Top with another cookie sheet, then lay something heavy on top (I use a cast-iron skillet with a big can of tomatoes or whatever). Allow to press overnight before cutting and eating.

Pressed Turkey Sandwiches (pictured)

1 loaf focaccia bread, sliced in half lengthwise
About 1/3 cup vinaigrette (recipe follows) or bottled oil-based salad dressing
1 lb. sliced turkey (I used cracked black pepper turkey)
1/4 lb. sliced swiss cheese
3 cups fresh spinach

Brush the insides of the bread with the vinaigrette (do not scoop out the inside of the focaccia; it's small enough to accommodate the fillings). Layer the turkey, swiss, and spinach, then top with bread; proceed with wrapping and pressing. (Vinaigrette recipe: 1 tbsp. each balsamic and red wine vinegars, 1 tsp. honey, 1/2 tbsp. minced shallot, salt and pepper, with 1/4 cup olive oil whisked in)

Pressed Roast Beef Sandwiches (my other preference, haha)
1 round loaf firm white bread, sliced in half lengthwise and hollowed as previously directed
1/2 cup peach or apricot preserves
2 1/2 tbsp. Dijonnaise, or dijon mustard
1/2 cup toasted walnuts, cooled and chopped roughly
1 lb. sliced roast beef
1/4 lb. sliced swiss
3 cups spinach

Combine the preserves and mustard, then brush insides of the bread with the mixture. You know the rest of the drill by now.

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