Make this pressed sandwich the night before and take it with you on a picnic or road trip. It's epic!
Using this method, you can fit a whole meal into a sandwich! And, if you observe a few basic rules, your bread won't be soggy even after you've been travelling all day. Season your ingredients well and make sure the wettest toppings are encased by meat or cheese.
YOU NEED
Good bread
Choose a sturdy loaf with a soft crumb and a proper crust. A round bread is traditional, but a large panini or ciabatta will also work.
Spread
1 - 2 tablespoons grainy mustard
1 - 2 tablespoons mayonnaise
Roasted or marinated vegetables
2 large red peppers
1 clove of garlic, sliced
4 sprigs of thyme
splash of olive oil
salt to taste
ground black pepper to taste
Fresh salsa
5 olives, pitted
1 -2 Rosa tomatoes a large handful of fresh basil or parsley
1/2 red onion
splash of olive oil
juice of 1/2 lemon or lime
1/2 cucumber
Filling
6-10 slices Emmentaler cheese
6-10 slices cold meat, like ham or roasted beef
Step 1. Use a sharp knife to slice 2 cm off the top of a fresh, round white bread. Set the top aside to use as a lid later. Hollow out the inside of the loaf with your hands but leave about 2cm of crust to spare. Use the back of a teaspoon to spread the inside of the loaf with half of the mustard and mayonnaise.
Step 2. Halve the red peppers, remove the seeds and place them skin side down on a baking tray. Pop a slice of garlic and a sprig of thyme into each and drizzle with olive oil. Season with black pepper. Grill in a preheated oven at 180°Cfor 20 minutes. Remove and peel the skin off when the peppers are cool enough to handle.
Step 3. To make the fresh salsa, finely chop all the ingredients and mix them in a bowl. (The cucumber can be shaved in ribbons lengthways and then layered in the bread.) Spoon the salsa into a sieve or colander so the excess fluids can drain.
Steps 4 & 5. Layer half the meat and cheese slices, followed by the pepper slices in the bread. Follow these with a layer of cucumber, then the salsa and another layer of cucumber. End off with the rest of the peppers, meat and cheese. Spread the remaining mayonnaise and mustard on the inside of the lid and replace it.
Step 6. Wrap the bread tightly in wax paper and then in foil or cling film. Place the loaf on a flat surface with a bread board on top. Place a few tins on top to weigh down the bread overnight.
Don't refrigerate unless you live in the tropics - leaving it at room temperature results in a tastier, less soggy sandwich.The next day, remove the foil or ding film but leave the paper on. Slice the bread into wedges like a cake, pushing down with a really sharp knife. An electric knife works well if you plan to slice and rewrap before you go.
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