Pressed Picnic Sandwich

Recipe

Main Dish
Pressed Picnic Sandwich

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5 out of 5 stars
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1 ratings

Recipe Data

8
Servings
10min
Prep
8hr10min
Total

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    Description

    Warmer weather and light breezes call for a picnic! Prep your basket the day before with this pressed picnic sandwich recipe.

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 (24-oz.) loaf Hy-Vee Bakery sourdough bread
    ½ c. Hy-Vee apricot preserves
    8 oz. Di Lusso sliced roast beef
    8 oz. Di Lusso sliced genoa salami
    1 ½ c. baby arugula
    ¾ c. bottled roasted red bell peppers, drained and chopped
    8 oz. Soirée goat cheese, sliced

    Things To Grab

    • Plastic wrap
    • Cast iron skillet

    Directions

    1. Split sourdough bread into 2 sections. Hollow out center of each bread section, leaving a 1-inch-thick shell. Spread inside of bread shells with apricot preserves. In one shell, layer roast beef, salami, baby arugula, red bell peppers, and goat cheese. Top with remaining bread shell. 

    2. Wrap tightly with plastic wrap. Place a cast iron skillet on top of loaf to press it down; chill for 6 to 8 hours. 

    Nutrition facts

    Servings

    380 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 70mg
    • Sodium: 1120mg
    • Total Carbohydrates: 35g
    • Protein: 18g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 4%