Best 4 Pressed Picnic Sandwich With Roasted Red Pepper And Pepperoncini Spread Recipes

Elevate your picnic spread with a delectable treat: the pressed picnic sandwich! This sandwich is a symphony of flavors and textures, featuring layers of roasted red pepper and pepperoncini spread, creamy avocado, succulent tomato, crisp lettuce, and nutty bacon, all nestled between slices of hearty whole wheat bread. Indulge in the tangy kick of the roasted red pepper and pepperoncini spread, perfectly complemented by the creamy avocado and juicy tomato. The crisp lettuce adds a refreshing crunch, while the bacon provides a savory smokiness. Served with a side of tangy pickles and crispy chips, this pressed picnic sandwich is a delightful combination that will satisfy even the most discerning palate. Explore the detailed recipe to craft this sandwich masterpiece, along with variations for a vegetarian version and a spicy spread that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSED PICNIC SANDWICH WITH ROASTED RED PEPPER AND PEPPERONCINI SPREAD

Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread image

Provided by kelseynixon

Number Of Ingredients 14

Ingredients

½ cup mayonnaise
⅓ cup roasted red peppers, finely chopped
1 tablespoon fresh lemon juice
2-3 pepperoncini, finely chopped
1 clove garlic, grated
Kosher salt and freshly cracked black pepper
1 (12 to 14-inch) loaf ciabatta bread, sliced in half lengthwise
5 ounces herbed goat cheese
¼ pound prosciutto, thinly sliced
¼ 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

Steps:

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.

ITALIAN PRESSED PICNIC SANDWICH RECIPE

Italian Pressed Picnic Sandwich Recipe image

Italian flavors in pressed individually wrapped sandwiches, perfect for picnics and summer lunches

Provided by Lauren Schmidt

Time 12h15m

Number Of Ingredients 8

Ingredients

4 Ciabatta Rolls
1 large tomato
1 bunch basil
4 oz salami, thinly sliced
6 oz prosciutto, thinly sliced
4 oz provolone, sliced
4 oz mozzarella, slice
4 tablespoons pesto

Steps:

On the bottom half of each ciabatta rolls layer meats, then cheeses, followed by 1 or 2 slices of tomato. Cover tomato with a small handful of basil leaves. Spread 1 tablespoon of pesto on the top half of the ciabatta roll and place on top of basil leaves.
Wrap each individual sandwich tightly in a piece of cling wrap.
Place wrapped sandwiches in the refrigerator covered with weighted books.* Leave sandwiches pressed for a few hours or as long as overnight. When ready to eat, unwrap and enjoy.

Nutrition Facts : Calories 616 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 34 grams fat, Fiber 3 grams fiber, Protein 36 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 sandwich, Sodium 1887 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat

PICNIC SANDWICH W/ ROASTED RED PEPPER PEPPERONCINI SPREAD

Picnic Sandwich W/ Roasted Red Pepper Pepperoncini Spread image

Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread Recipe courtesy Kelsey Nixon

Provided by Food.com

Categories Lunch/Snacks

Time 4h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup mayonnaise
1/3 cup roasted red pepper, finely chopped
1 tablespoon fresh lemon juice
2 -3 pepperoncini peppers, finely chopped
1 garlic clove, grated
kosher salt and freshly cracked black pepper
one 12 to 14-inch size loaf ciabatta, sliced in half lengthwise
5 ounces herbed goat cheese
1/4 lb prosciutto, thinly sliced
1/4 lb salami, thinly sliced
1 cup marinated artichoke hearts, drained and sliced
2 cups loosely packed arugula
balsamic vinegar, as needed
kosher salt and freshly cracked black pepper

Steps:

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.

Nutrition Facts : Calories 73.6, Fat 4.4, SaturatedFat 1.9, Cholesterol 13.4, Sodium 626, Carbohydrate 5.8, Fiber 2.9, Sugar 1.6, Protein 3.7

PRESSED PICNIC SANDWICH

Pressed Picnic Sandwich image

A crowded picnic basket won't cramp the style of this hearty sandwich, which actually tastes better when pressed, as it enables the vinaigrette to permeate each layer of grilled peppers, cured meats, marinated artichokes, goat cheese, and fresh herbs.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h50m

Yield Serves 6 to 8

Number Of Ingredients 13

Ingredients

3 medium red bell peppers
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons warm water
Kosher salt and freshly ground pepper
1 loaf ciabatta (1 pound, about 6 inches wide)
1/2 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

Steps:

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.
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 horizontally and scoop out soft interior (reserve for another use). 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.
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. When ready to serve, slice sandwich horizontally into 6 to 8 pieces.

Tips:

Use a variety of bread. This recipe is versatile and can be made with any type of bread you like. Some popular options include white bread, wheat bread, sourdough bread, or even pita bread.
Don't be afraid to experiment with the fillings. You can use any type of deli meat, cheese, or vegetables that you like. Some popular options include ham, turkey, roast beef, cheddar cheese, mozzarella cheese, lettuce, tomatoes, and cucumbers.
Make sure the spread is flavorful. The spread is what will really make your picnic sandwich special. Be sure to use a spread that is flavorful and has a good consistency. Some popular options include roasted red pepper spread, pepperoncini spread, or hummus.
Press the sandwich firmly. Once you have assembled your sandwich, be sure to press it firmly so that it holds together well. You can use a sandwich press, a heavy skillet, or even just your hands.
Serve the sandwich immediately or wrap it up for later. You can serve the sandwich immediately, or you can wrap it up in plastic wrap and store it in the refrigerator for later. If you are storing the sandwich, be sure to press it again before serving.

Conclusion:

Pressed picnic sandwiches are a delicious and easy-to-make lunch option. They are perfect for picnics, potlucks, or even just a quick lunch at home. With a variety of fillings and spreads to choose from, you can easily customize your sandwich to your own liking. So next time you are looking for a quick and easy lunch, give this pressed picnic sandwich recipe a try.