Pressed Picnic Sandwich
This delicious ciabatta sandwich is a perfect picnic treat packed with layers of flavors and textures. The combination of savory prosciutto, tangy artichoke hearts, roasted red peppers, creamy mozzarella, fresh basil, and crisp spinach all come together between two halves of toasted ciabatta, creating a mouthwatering delight that is secured and pressed overnight for maximum flavor infusion. Perfect for a leisurely outdoor gathering or a quick meal on the go, this sandwich is sure to become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- long ciabatta loaf, sliced in half lengthways
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 garlic cloves , finely chopped
- 1 tsp Dijon mustard
- 2 big handfuls of baby spinach
- 8 marinated artichoke hearts from a jar, quartered
- 250g roasted red peppers from a jar
- 8 slices prosciutto
- big handful of basil
- 125g ball mozzarella , cut into slices
- ½ red onion , very finely sliced
Instructions
- Ask an adult to slice the ciabatta loaf in half lengthways and heat the oven to 200C/180C fan/gas 6.
- Put the ciabatta loaf halves, crust-side down, on a large baking tray and drizzle with a little olive oil. Pop them in the oven for a few mins until just golden and lightly toasted.
- Put the olive oil, balsamic vinegar, garlic and mustard in a bowl, then whisk them together with a fork.
- Remove the toasted ciabatta halves from the tray and drizzle the bottom slice with about half of the dressing.
- Arrange the rest of the ingredients in layers. Start with a large handful of baby spinach, then a few artichoke hearts.
- Next add the slices of pepper, the prosciutto, basil, mozzarella and, finally, the red onion.
- Drizzle over the rest of the dressing and pop the other slice of ciabatta on top.
- Press down on the sandwich to squash all the layers together.
- Wrap the sandwich in baking parchment and tie it together with a couple of pieces of string.
- Place a heavy baking tray on top of your sandwich and top it with weights or loaf tins filled with baking beans. Pop it all in the fridge overnight or until you are ready to eat it. Cut and serve in slices for the perfect picnic snack.
Cook Time
3M
Prep Time
PT25M
Yield
Serves 8
Nutrition
- Calories: 242 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.9 milligram of sodium
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