Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread

TOTAL TIME: 4 hr 25 min
Prep: 25 min
Inactive Prep: 4 hr
Cook: --
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

ROASTED RED PEPPER AND PEPPERONCINI SPREAD:
  • 1/2 cup mayonnaise
  • 1/3 cup roasted red peppers, finely chopped
  • 1 tablespoon fresh lemon juice
  • 2 to 3 pepperoncini, finely chopped
  • 1 clove garlic, grated
  • Kosher salt and freshly cracked black pepper
    SANDWICH:
    • 1(12 to 14-inch) loaf ciabatta bread, sliced in half lengthwise
    • 5 ounces herbed goat cheese
    • 1/4 pound prosciutto, thinly sliced
    • 1/4 pound salami, thinly sliced
    • 1 cup marinated artichoke hearts, drained and sliced
    • 2 cup loosely packed arugula
    • Balsamic vinegar, as needed
    • Kosher salt and freshly cracked black pepper
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    Directions

    For the spread: Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined. Season the spread with salt and pepper and set aside.

    For the sandwich: Scoop out the center of each bread half, creating a hollow space for all the ingredients. Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread. On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes. Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper. Place the top half of the bread on top and wrap tightly in plastic wrap. Place the sandwich on a baking sheet and top with another baking sheet. Place a heavy pan (like cast iron) on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together. (If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.)

    To serve, unwrap the sandwich and slice into 8 to 10 individual servings.

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    4

    Newest Ratings and Reviews

    Read all 6 reviews

    • on January 09, 2014

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      Made per the recipe and it was good… needs a bit of tweaking though. If I make again, I would use less goat cheese (I loooove goat cheese, but it just overpowered this sandwich). The sandwich spread is tasty, but was on the thin side and makes a little too much for 1 sandwich… use your own judgement on how much you use. The pepperoncini makes the spread!! Would use spinach leaves rather than arugula… thinking this is just a personal preference as I never seem to love anything w/ arugula in/on it. Certainly a versatile recipe to add/delete things to your taste.

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    • on February 21, 2013

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      I made a couple of these sandwiches and took them to a Super Bowl party this year. A HUGE hit! The only problem I had was the spread seemed to be a little thin, although I set the sandwiches in the fridge overnight, and they seemed to be a little sloppy. Probably put too much lemon juice in and should have drained the pepperoncini better.
      Great recipe!

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    • on September 06, 2012

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      Didn't make the sandwich, just the spread. It's excellent with crackers and veggies!

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