Reviews (2)        Add Rating & Review     34 Ratings   5 star values:        5    4 star values:        10    3 star values:        10    2 star values:        6    1 star values:        3                Martha Stewart Member     Rating: Unrated       07/24/2008   Hi summerreadydani: I see you are a 'newbe' just since May 08, wow, congrats for joining us all. Why not join the 'Somersizers' and then you don't have to count or worry about calories, etc. You can then eat most all of Martha's recipes, with just a few adjustments. Hope you come back to this recipe and find my note.         Martha Stewart Member     Rating: Unrated       06/06/2008   I would love to see recipes with nutrional info and calories

Back to Pressed Sandwiches All Reviews for Pressed Sandwiches - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Pressed Sandwiches Recipe Summary Servings: 6

Ingredients For the pesto 2 cups fresh basil leaves, rinsed and dried 1/2 cup freshly grated Parmesan cheese 1/3 cup pine nuts, lightly toasted 2 garlic cloves, coarsely chopped 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1/2 cup plus 1 tablespoon extra-virgin olive oil For the sandwiches 1 red bell pepper (about 7 ounces) 1 small eggplant (about 8 ounces), cut lengthwise into 1/4-inch-thick slices 1 zucchini (about 8 ounces), cut lengthwise into 1/4-inch-thick slices 1 yellow summer squash (about 7 ounces), cut lengthwise into 1/4-inch-thick slices Extra-virgin olive oil, for brushing Coarse salt and freshly ground pepper 2 loaves ciabatta (each about 8 by 10 inches), halved horizontally 1 pound fresh mozzarella cheese, cut into 1/4-inch-thick slices 1/3 pound thinly sliced prosciutto

Cook’s Notes A pressed sandwich is a loaf of rustic bread that’s split, filled with ingredients, and then wrapped and refrigerated overnight under a weight to flatten the layers and meld the flavors. The concept is infinitely variable, so adjust the ingredients as you like. A mandoline ensures that the vegetables are sliced thinly and evenly.

Gallery Pressed Sandwiches

Recipe Summary Servings: 6

Pressed Sandwiches

Pressed Sandwiches

Pressed Sandwiches

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 cups fresh basil leaves, rinsed and dried 1/2 cup freshly grated Parmesan cheese 1/3 cup pine nuts, lightly toasted 2 garlic cloves, coarsely chopped 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1/2 cup plus 1 tablespoon extra-virgin olive oil

  • 1 red bell pepper (about 7 ounces) 1 small eggplant (about 8 ounces), cut lengthwise into 1/4-inch-thick slices 1 zucchini (about 8 ounces), cut lengthwise into 1/4-inch-thick slices 1 yellow summer squash (about 7 ounces), cut lengthwise into 1/4-inch-thick slices Extra-virgin olive oil, for brushing Coarse salt and freshly ground pepper 2 loaves ciabatta (each about 8 by 10 inches), halved horizontally 1 pound fresh mozzarella cheese, cut into 1/4-inch-thick slices 1/3 pound thinly sliced prosciutto

Directions

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.

Cook’s Notes A pressed sandwich is a loaf of rustic bread that’s split, filled with ingredients, and then wrapped and refrigerated overnight under a weight to flatten the layers and meld the flavors. The concept is infinitely variable, so adjust the ingredients as you like. A mandoline ensures that the vegetables are sliced thinly and evenly.

Cook’s Notes

A pressed sandwich is a loaf of rustic bread that’s split, filled with ingredients, and then wrapped and refrigerated overnight under a weight to flatten the layers and meld the flavors. The concept is infinitely variable, so adjust the ingredients as you like. A mandoline ensures that the vegetables are sliced thinly and evenly.

Reviews (2)

 Add Rating & Review     34 Ratings   5 star values:        5    4 star values:        10    3 star values:        10    2 star values:        6    1 star values:        3        

   Martha Stewart Member     Rating: Unrated       07/24/2008   Hi summerreadydani: I see you are a 'newbe' just since May 08, wow, congrats for joining us all. Why not join the 'Somersizers' and then you don't have to count or worry about calories, etc. You can then eat most all of Martha's recipes, with just a few adjustments. Hope you come back to this recipe and find my note.         Martha Stewart Member     Rating: Unrated       06/06/2008   I would love to see recipes with nutrional info and calories

Reviews (2)

Add Rating & Review     34 Ratings   5 star values:        5    4 star values:        10    3 star values:        10    2 star values:        6    1 star values:        3

Add Rating & Review

34 Ratings 5 star values: 5 4 star values: 10 3 star values: 10 2 star values: 6 1 star values: 3

34 Ratings 5 star values: 5 4 star values: 10 3 star values: 10 2 star values: 6 1 star values: 3

34 Ratings 5 star values: 5 4 star values: 10 3 star values: 10 2 star values: 6 1 star values: 3

  • 5 star values: 5 4 star values: 10 3 star values: 10 2 star values: 6 1 star values: 3

    Martha Stewart Member     Rating: Unrated       07/24/2008   Hi summerreadydani: I see you are a 'newbe' just since May 08, wow, congrats for joining us all. Why not join the 'Somersizers' and then you don't have to count or worry about calories, etc. You can then eat most all of Martha's recipes, with just a few adjustments. Hope you come back to this recipe and find my note.  

Martha Stewart Member     Rating: Unrated       06/06/2008   I would love to see recipes with nutrional info and calories

    Martha Stewart Member

    Rating: Unrated 07/24/2008

Hi summerreadydani: I see you are a ’newbe’ just since May 08, wow, congrats for joining us all. Why not join the ‘Somersizers’ and then you don’t have to count or worry about calories, etc. You can then eat most all of Martha’s recipes, with just a few adjustments. Hope you come back to this recipe and find my note.

Rating: Unrated

Rating: Unrated 06/06/2008

I would love to see recipes with nutrional info and calories

All Reviews for Pressed Sandwiches

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pressed Sandwiches

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest