. Italian Pressed Sandwich | Best Recipe

Italian Pressed Sandwich

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Thing is, you don’t need a panini press to make this. It’s a cold sandwich, snugly wrapped in plastic wrap then placed in the fridge and weighed down with something heavy like box wine, or a cast iron skillet. It needs to rest for a few hours or overnight in the fridge. Flavor improves with resting.

This Italian Pressed Sandwich is packed with roasted eggplant, red bell pepper, garlic, a sturdy green of your choosing, artichoke hearts and a mouth-watering Olive Tapenade. Add smoked provolone, or not.

The bread? I use a rustic sourdough potato loaf, but ciabatta is a sturdy bread that’ll hold up to the weight of these ingredients too.



Italian Pressed Sandwich

A fabulous, on the go sandwich for tailgating, picnicking, lunch or party. It's easy to make and feeds a small crowd! vegetarian or vegan (be sure to read notes on pre-packaged ingredients)

 Prep Time 20 minutes
 Cook Time 40 minutes
 Total Time 1 hour

Ingredients

  • 1 Head of Garlic large
  • 13 oz Red Bell Peppers about two medium* (See note), 368g
  • 1 lb Eggplant 454g
  • 2 C Olive Tapenade * 462g, See Notes, I use homemade
  • 1 Tbs Red Wine Vinegar
  • 1 lb Loaf of Ciabatta or Rustic Sourdough Loaf (454g),
  • 3 Tbs Pepperoncini sliced thin
  • 1 C Canned Artichokes halved, rinsed, drained and any tough leaves removed, 234g
  • 2 Leaves of Swiss Chard or a few hand-fulls of another sturdy leafy green such as spinach.
  • 3 Slices of Smoked Provolone optional
  • Sea Salt
  • Ground Black Pepper
  • 2-3 Tbs of Extra Virgin Olive Oil as needed divided

Instructions






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