Pressed Sandwich
Pressed Sandwich
Ingredients:
French's Dijon Mustard 2 tsp.
Balsamic Vinegar 1 tsp.
Olive Oil 4oz.
Warm water 2oz.
Salt and Pepper - Ground
Large loaf of Italian, French or other rough bread.
Red, Green and Yellow Peppers sliced and roasted
Mushrooms ala portabella or other favorites sliced and roasted
Very thinly sliced Polish Ham or Prosciutto 1 lb.
Very thinly sliced turkey breast 1 lb.
Feta Cheese 8 oz.
Fresh herbs like basil, parsley and or cilantro.
Preparation:
In a bowl, combine mustard and vinegar. Mix in Olive oil and then warm water. Salt and pepper this mixture to taste and put aside for now.
Slice the large loaf of bread length wise. Scoop out the bulk of the bread so that the crust is like a shell. Paint on some olive oil and then sprinkle the Feta cheese over the whole sandwich bottom. Now add the sliced peppers and mushrooms. Drizzle this with a little of the vinegar mixture. Add layers of ham and turkey and drizzle again with a little of the vinegar mix. Place the top crust on the sandwich and then wrap it in plastic wrap. Place a large iron skillet on top of the bread and press it for one hour. Place the sandwich into the fridge overnight. On game day, unwrap the sandwich and slice it with a sharp knife. Rewrap it and place it into your Igloo food cooler. At the game the sandwich can be placed on a wooden board and served with a pie spatula. Use the remaining vinegar mix at the game to drizzle the slices as desired.
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