Pressed Sandwich

29 Aug 2015

As a kid, picnics were our summer form of entertainment with my grandma. I still love to do them occasionally and have perfected a few recipes that fare well. Sandwiches can be tricky because many tend to get soggy as they sit. Pressed sandwiches, however, are great because they typically get better the longer they sit.

Pressed Sandwich

Recipe for Portobello, Red Pepper, Mozzerella Pressed Sandwich with Pesto and Tzatziki

Pressed Sandwich

Prep time: - Cook time: - Total time:
Yield: 6S


- 1 loaf Ciabatta bread, sliced in half
- 6 balsamic portobello mushrooms
- 16 oz fresh mozzarella
- 1 cup pesto
- 1 jar roasted red pepper or 2 fresh roasted red peppers/li>
- 1.5 cup tzatziki

Balsamic Portobello Mushrooms
- 6 portobello mushroom caps, stems removed
- 1 cup balsamic vinegarette
- 1/4 cup olive oil

- 2 cups greek yogurt
- 1 seedless cucumber, finely diced
- 1/2 cup rough chopped dill
- 1 lemon, juiced
- 3 heads of garlic, roasted
- 1 T salt


Preparing Mushrooms
Cook mushrooms with oil and vinegar over medium heat in a frying pan just until soft.

Set aside to cool.

Combine all ingredients and set aside in fridge.

Sandwich Assembly
Try to blot excess liquid from peppers and mushrooms.

Spread tzatziki and pesto on either side of the ciabatta.

Then on bottom layer begin with red pepper, mushrooms, mozzarella, then top with other half of bread.

Wrap entire sandwich in saran wrap with a few layers.

Place several heavy books or object(s) on top of entire sandwich, to press. Let this sit for about 5 minutes.

Place wrapped sandwich in fridge and let flavors meld.

Best if served an hour or two after pressing due to the liquid from the ingredients in this sandwich.




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