Recipes Ingredients Meat & Poultry Pork Recipes Pressed Picnic Sandwich 4.1 (50) 1 Review Layered with cured meats, goat cheese, grilled peppers, and marinated artichokes, this hearty sandwich is an Italian-style portable meal. By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on August 5, 2024 Rate PRINT Share Prep Time: 40 mins Total Time: 1 hr 50 mins Servings: 6 to 8 Sandwiches are a favorite for picnics but not all can manage the trip to your picnic spot. This pressed sandwich is designed to withstand the journey and is even more delicious with time. It’s like an antipasto sandwich packed with layers of cured meats, goat cheese, grilled peppers, olive paste, marinated artichokes, and fresh herbs. You make it at least an hour and up to eight hours ahead and press it under a weight to compress the fillings so it travels well. The other secret is removing the soft interior of the ciabatta bread so it doesn’t get soggy, this hearty Italian-style sandwich is more filling than bread. Martha's 12 Favorite Picnic Recipes Bryan Gardner To ensure your pressed sandwich doesn't get soggy use a day-old loaf of bread or toast it in a 375-degree Fahrenheit oven for 10 minutes until slightly crisp. Ingredients 3 medium red bell peppers 1 ½ teaspoons Dijon mustard 1 tablespoon balsamic vinegar ¼ cup extra-virgin olive oil 2 tablespoons warm water Kosher salt and freshly ground pepper 1 loaf ciabatta (1 pound, about 6 inches wide) ½ cup prepared black-olive paste 4 ounces fresh goat cheese 8 ounces marinated artichoke hearts, drained 6 ounces prosciutto, thinly sliced 4 ounces spicy salami, thinly sliced 2 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley Directions Grill peppers; cool and remove skins, then slice: 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. Make vinaigrette: 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 crosswise and remove interior Slice bread horizontally and scoop out soft interior—reserve it for another use. Don't toss the soft insides of the loaf: It can be pulsed into breadcrumbs in the food processor and frozen for up to 1 month. Assemble sandwich: 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. Press 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. Slice and serve: When ready to serve, remove weights and plastic wrap and slice sandwich horizontally into 6 to 8 pieces. How to Make This Pressed Sandwich Ahead This sandwich can be made 1 day in advance if instead of adding the vinaigrette in step 3, you add it just before you pack the sandwich, or 1 hour before serving. Other Picnic Sandwich Recipes to Try: Muffuletta Pressed Sandwich With Proscuitto and Broccoli Rabe Tuna Niçoise Sandwich Roasted Eggplant Sandwich With Soy-Lime Glaze Barbecue Pulled Mushroom Sandwiches Rate It PRINT