Pressed Italian Picnic Sandwiches With Walnut Pesto Thestayathomechef

Pressed Italian Picnic Sandwiches With Walnut Pesto Thestayathomechef Instructions. make the pesto by combining basil, garlic, parmsean, olive oil, and walnuts in a food processor or bender. blend until fairly smooth. cut the focaccia loves in half carefully. spread the pesto on the top halves and set aside. on the bottom halves layer sliced chicken breast, and salami. Pressed italian picnic sandwiches are the perfect upscale sandwich for picnics, brunches, and baby showers. it's a fancy sandwich that packs a flavorful punc.

Pressed Italian Picnic Sandwiches Xoxobella Close and wrap the sandwich with plastic wrap. weigh down and refrigerate 8 hours preferably overnight. use a cast iron skillet or any heavy flat item to press the sandwich. remove plastic wrap, then tightly wrap with parchment paper. slice and secure with kitchen twine. Spread 3 4 tablespoons of pesto the bottom piece of bread. top the pesto with the salami, then the prosciutto, then the provolone and mozzarella cheese. top the cheese with your basil leaves, then place the top of the bread on the sandwich. press down on the sandwiches with your hands, then very tightly wrap them in plastic wrap. Instructions. slice ciabatta loaf in half horizontally. spread desired amount of pesto over the bottom half of the bread. don’ t over saturate the bread. layer the italian meats over the pesto. top with the sliced cheese. layer the spinach, basil or other greens over the cheese. optional toppings can be added to either the top or the bottom. Spread the pesto evenly on the bottom half of each roll. top each with 3 slices salami and ham, 9 slices pepperoni, and a slice of provolone cheese. put the top on each sandwich. preheat a panini press to medium high heat. place two sandwiches on the press and close the lid, pressing down slightly. keep them in the press for 4 to 5 minutes.

Pressed Italian Picnic Sandwiches Xoxobella Instructions. slice ciabatta loaf in half horizontally. spread desired amount of pesto over the bottom half of the bread. don’ t over saturate the bread. layer the italian meats over the pesto. top with the sliced cheese. layer the spinach, basil or other greens over the cheese. optional toppings can be added to either the top or the bottom. Spread the pesto evenly on the bottom half of each roll. top each with 3 slices salami and ham, 9 slices pepperoni, and a slice of provolone cheese. put the top on each sandwich. preheat a panini press to medium high heat. place two sandwiches on the press and close the lid, pressing down slightly. keep them in the press for 4 to 5 minutes. Pop in the refrigerator for 30 40 minutes. remove peppers from bag and peel off the blackened skin with a knife. discard the skin and slice the peppers in to strips. place in a bowl and drizzle with a bit of olive oil and sprinkle with salt and pepper. set aside. Stir to combine well. set aside. cut the bread loaf in half lengthwise. brush or drizzle the vinaigrette onto both sides of the bread. add the deli meats, cheese, vegetables, and spinach onto the lower half of the bread. place the top half onto the lower half of the sandwich and press down firmly with both hands.