Ruback's Food Center Recipes
https://rubacksfoodcenter.com/Recipes/Detail/4525/
Pressed Italian Picnic Sandwich with Black Olive Tapenade
A 'make-ahead' picnic sandwich
Yield: 10 servings
Ingredients
| 1 | loaf | rustic Italian bread, such as ciabetta | |
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| 1 1/2 | teaspoons | Dijon mustard | |
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| 1 | Tablespoon | balsamic vinegar | |
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| 1/4 | cup | extra-virgin olive oil | |
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| 2 | Tablespoons | warm water | |
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| Freshly ground pepper | |||
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| 1/4 | cup | prepared black-olive tapenade, or homemade (recipe below) | |
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| 1 | jar | (7 oz) roasted red peppers, drained and blotted dry | |
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| 1 | pkg | (5-6 oz) goat cheese | |
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| 1 | jar | (8 oz) marinated artichokes, drained well | |
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| 4 | ounces | prosciutto, thinly sliced | |
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| 4 | ounces | hard salami, thinly sliced | |
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| 1 1/4 | cups | fresh basil or cilantro, slightly chopped and loosely packed | |
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| 1 | cup | fresh Italian parsley, slightly chopped and loosely packed | |
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| Black Olive Tapenade: | |||
| 3/4 | cup | cured black olives, pitted | |
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| 2 | cloves | garlic, chopped | |
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| 1/2 | teaspoon | capers, drained | |
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| 1 | anchovy fillet | ||
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| 1/2 | teaspoon | lemon juice | |
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| 2 | tablespoons | olive oil | |
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Directions:
In a medium bowl, combine the mustard and vinegar. Gradually whisk in the olive oil, warm water and pepper to taste. Set the vinaigrette aside.
Slice the loaf of bread lengthwise and make a hollow (or canal in the middle of the bread) by removing some of the inside bread; reserve for another use or discard. Spread the olive paste on the bottom crust and add the red pepper strips. Crumble goat cheese over peppers and add artichokes. Drizzle half of the vinaigrette over the sandwich.
Arrange prosciutto and salami over artichokes and drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.
Wrap the sandwich tightly with plastic wrap. Place a large, heavy cast-iron skillet on top of sandwich for at least 1 hour to press. Slice sandwich into 10 portions and serve.
Black Olive Tapenade:
Blend olives, garlic, capers and anchovy in a food processor. Add the lemon juice and the 2 tablespoons olive oil and blend to a smooth paste.
This sandwich can be made a day ahead of time if you add the vinaigrette no more than 1 hour before you pack the sandwich.
Please note that some ingredients and brands may not be available in every store.
Ruback's Food Center Recipes
https://rubacksfoodcenter.com/Recipes/Detail/4525/
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