Pressed Picnic Sandwich

I saw this recipe on Donal’s blog last summer, and I’ve made this sandwich several times since then. It’s just such an excellent sandwich, with so many ingredients I love: bread, prosciutto, goat cheese, artichokes… And wait, there’s basil and sundried tomatoes? And garlic and herbs? Yeah, it tastes as phenomenal as it sounds. And it’s even better as leftovers, if the flavors are allowed to mingle for a while in the fridge.

Pressed Picnic Sandwich
Serves 4
Print
Total Time
20 min
Total Time
20 min
1405 calories
172 g
29 g
58 g
53 g
12 g
690 g
3152 g
11 g
0 g
44 g
Nutrition Facts
Serving Size
690g
Servings
4
Amount Per Serving
Calories 1405
Calories from Fat 517
% Daily Value *
Total Fat 58g
89%
Saturated Fat 12g
59%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 37g
Cholesterol 29mg
10%
Sodium 3152mg
131%
Total Carbohydrates 172g
57%
Dietary Fiber 16g
63%
Sugars 11g
Protein 53g
Vitamin A
167%
Vitamin C
54%
Calcium
32%
Iron
99%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 foot long ciabatta loaf
  2. 3 tbsp olive oil
  3. 1 tbsp balsamic vinegar
  4. 2 cloves of garlic
  5. 1 tsp Dijon mustard
  6. A generous handful of baby spinach
  7. 12 oz jar of marinated artichoke hearts
  8. 2 tbsp sundried tomatoes
  9. 8 slices of prosciutto
  10. A good handful of basil
  11. 4 oz goat cheese
  12. 1⁄2 red onion
  13. Salt and pepper
Instructions
  1. Bread: Preheat the oven to 400 degrees. Slice the ciabatta loaf in half, lengthwise, and place on a baking sheet facing up. Drizzle very lightly with a bit of olive oil and bake in the heated oven for about 5 minutes, until it toasts a bit. Remove from oven and set aside. Turn off the oven, we're done with it.
  2. Vinaigrette: Finely mince the garlic. In a small bowl add the olive oil, vinegar, garlic, mustard and a bit of salt and pepper. Whisk well, until it turns into an emulsion.
  3. Prep ingredients: Drain the artichoke hearts and sundried tomatoes well. We don't want too much excess oil; excess in moderation is preferable. Slice the red onion into thin half-crescents and chop up the basil.
  4. Assembly: Drizzle one side of the bread with the vinaigrette and spread the goat cheese on the other side of the bread. Start piling up the rest of the ingredients: spinach, artichoke hearts, sundried tomatoes, prosciutto, basil and sliced onion. Top the sandwich the with the other slice of ciabatta. Place the baking sheet on top of the sandwich and put some heavy pots and pans on top of the baking sheet. This will press the sandwich down and make it flatter. Pop the whole set-up in the fridge for a couple of hours and let the flavors cool down and mingle while they're all pressed together.
  5. Slice up and serve.
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calories
1405
fat
58g
protein
53g
carbs
172g
more
Adapted from Good Mood Food Blog
A Kitchen Odyssey http://akitchenodyssey.com/