Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread

Name: Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters loosely packed arugula; 10 servings Balsamic vinegar, as needed; 12 inches ciabatta bread, sliced in half lengthwise; 1 clove garlic, grated; 142 grams herbed goat cheese; 10 servings Kosher salt and freshly cracked black pepper; 1 Tbsp fresh lemon juice; 237 milliliters marinated artichoke hearts, drained and sliced; 118 milliliters mayonnaise; 2 to 3 pepperoncini, finely chopped; 113 grams prosciutto, thinly sliced; 79 milliliters roasted red peppers, finely chopped; 113 grams salami, thinly sliced

You can never have too many hor d'oeuvre recipes, so give Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread a try. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 253 calories, 7g of protein, and 22g of fat. This recipe serves 10. If you have prosciutto, balsamic vinegar, salami, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 4 hours and 25 minutes.

Instructions

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.

Ingredients you will need

Roasted Red Peppers

Salt And Pepper

Peperoncini

Lemon Juice

Mayonnaise

Garlic

Spread

Bread

Equipment you will use

Mixing Bowl

Whisk

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.

Ingredients you will need

Roasted Red Peppers

Balsamic Vinegar

Salt And Pepper

Peperoncini

Goat Cheese

Artichoke

Prosciutto

Arugula

Salami

Spread

Bread

Place the top half of the bread on top and wrap tightly in plastic wrap.

Ingredients you will need

Bread

Wrap

Equipment you will use

Plastic Wrap

Place the sandwich on a baking sheet and top with another baking sheet.

Equipment you will use

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.;

Equipment you will use

Baking Sheet

Frying Pan

Equipment

Ingredients

Servings:

473milliliters

loosely packed arugula 10servings

Balsamic vinegar, as needed 12inches

ciabatta bread, sliced in half lengthwise 1clove

garlic, grated 142grams

herbed goat cheese 10servings

Kosher salt and freshly cracked black pepper 1Tbsp

fresh lemon juice 237milliliters

marinated artichoke hearts, drained and sliced 118milliliters

mayonnaise 2

to 3 pepperoncini, finely chopped 113grams

prosciutto, thinly sliced 79milliliters

roasted red peppers, finely chopped 113grams

salami, thinly sliced

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Graham Beck Bliss Nectar. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 21 dollars per bottle.

Graham Beck Bliss Nectar

For those who do not like it dry, the Graham Beck Demi-Sec is a fine excuse for self-indulgence and frivolity. Light yeasty aromas, with hints of butterscotch, honey and praline, this delectable bubbly will stimulate your sweeter senses.Blend: 39% Chardonnay, 61% Pinot Noir