Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread

Photo: 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
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 5 reviews

  • on February 21, 2013

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 06, 2012

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 26, 2012

    Flag

    this is a great sandwich, so great this is the first review I have ever felt a need to write. I made it according to the recipe for the first time, something I almost never do, and it was awesome. The second time we tweeked it a bit, but even my kitchenphobic husband helped. This is a great sandwich since it is made ahead and is ready to go in the morning when you are! Also as I am a vegetarian and my husband is not, I can simply layer the meat on his side and pile my cheeses of choice on mine! A great summer staple!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How