PRESSED SANDWICHES
This sandwich is filled with the Italian flavors of the pesto, roasted peppers, eggplant, and summer squash.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 16
Steps:
- Make the pesto: Pulse basil, Parmesan, pine nuts, garlic, salt, and pepper in a food processor until combined. With machine running, add 1/2 cup oil in a slow, steady stream. Transfer to a small airtight container, and top with remaining oil. Pesto can be refrigerated overnight.
- Preheat grill or grill pan to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Grill bell pepper, turning with tongs, until blackened all over. Place in a bag, close bag, and steam 15 minutes. Peel pepper, and discard skin.
- Lightly brush both sides of eggplant, zucchini, and summer squash with oil, and season with salt and pepper. Grill, flipping once, until golden brown and soft, 3 to 4 minutes per side.
- Pull out most of the doughy center of bread, and reserve for another use (such as breadcrumbs). Brush inside of each loaf with oil. Spread pesto over bottom half of each loaf. Top one loaf bottom with grilled vegetables and half the mozzarella; top remaining loaf bottom with prosciutto and remaining mozzarella. Sandwich top and bottom of each loaf, and press firmly. Tightly wrap each sandwich in plastic, allowing air to release before sealing. Wrap each in parchment paper, and tie with kitchen string. Place sandwiches in refrigerator, and weigh down with a heavy object (such as a Dutch oven). Refrigerate at least 2 hours (or overnight). Slice, and serve.
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Fahd Alshamari
[email protected]These sandwiches are delicious! The bread is crispy and the cheese is melted and gooey. I love that I can use any type of bread or fillings I have on hand.
Ahmer Chaudhry
[email protected]I love these pressed sandwiches! They're so quick and easy to make, and they're always a hit with my family. I especially like that I can use any type of bread or fillings I have on hand.
Haley Parson
[email protected]These sandwiches were really easy to make and they tasted great! I used a combination of cheddar and mozzarella cheese, and I added some sliced ham and tomato. I'll definitely be making these again.
Muhammad Ayoub
[email protected]I thought this recipe was just okay. The sandwiches were a bit dry and the bread didn't get very crispy. I think I'll try a different recipe next time.
Jomual Smith
[email protected]These sandwiches are a great way to use up leftover ingredients. I often make them with whatever meat, cheese, and veggies I have on hand. They're always delicious and satisfying.
Basmala Shindy
[email protected]I made these for a party and they were a huge success! Everyone loved them. I especially liked that I could make them ahead of time and just pop them in the panini press when I was ready to serve them.
Shiuly Akter
[email protected]These sandwiches are so delicious and versatile. I've tried them with different types of bread, fillings, and even sauces, and they're always amazing. My favorite combination is sourdough bread, ham, swiss cheese, and a spicy mustard sauce.
Tamanna Sultana
[email protected]I've made these pressed sandwiches several times now and they're always a hit. The key is to use good quality bread and fillings. I like to use a combination of sharp cheddar, mozzarella, and provolone cheese, and I always add a layer of crispy bacon
David Machika
[email protected]I tried this recipe with sourdough bread and it turned out amazing! The crispy, buttery bread paired perfectly with the melted cheese and fillings. My husband couldn't get enough of it.
David Baskwony
[email protected]These pressed sandwiches are a game-changer for my family! They're so quick and easy to make, and my kids love them. I especially appreciate that I can use any type of bread or fillings I have on hand, so they're perfect for a last-minute lunch or di