Thursday, April 21, 2016

Pressed Picnic Sandwich

You can make this sandwich with different variety of toppings, here is the way I like it.
INGREDIENTS: 4 - 8 Servings
1 large round sourdough bread
4 - 5 slices of roast beef
5 - 6 slices of ham
4 - 5 Slices of provolone
4 - 5 Slices of cheddar
1/2 of sliced and grilled onion
1/2 cup of fried onion strings
1 roasted red bell pepper
1 - 2 sliced tomatoes
2 oz. of spinach and arugula mix
Salt and pepper to taste
1 tbsp mayo
1 tbsp mustard
1 tsp fresh ground horseradish

Cut the bread top. Scoop out the center of each bread half, creating a hollow space for all the ingredients. Leaving about 1-inch of a boarder.
Toast bread until lightly browned. Combine mayo, mustard, horseradish and spread on each bread half.
 On bottom half of the bread, lay out slices of roast beef.
Top roast beef with grilled onions.
Add half of fried onion strings.
Top with cheddar cheese.
Top with roasted bell peppers.
Add in tomato slices and season them with salt and pepper.
Top with spinach and arugula mix.
Add in ham slices.
Top ham with provolone cheese and the rest of fried onion strings.
Cover with the top piece of bread.
 Here is how it looks before sandwich is pressed. After it's pressed, gap will no longer be there.
Wrap sandwich in plastic wrap.
Wrap it in foil. Also, I like to place it in the gallon sized zip bag.
 Place sandwich in the refrigerator and set baking sheet on top of it, or cast iron or bricks. You can use your cookbooks. Really, you can use anything heavy so it can press the sandwich really well.
Refrigerate and press for at least 8 hours or overnight to allow flavors marry together.
To serve, unwrap the sandwich and slice into 4 to 8 individual servings.
You can take this sandwich along with you to a picnic, road trip or just have lunch at home or work.

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