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.
Pressed Picnic Sandwich
Warmer weather and light breezes call for a picnic! Prep your basket the day before with this pressed picnic sandwich recipe.
Servings and Ingredients
|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
Wrap tightly with plastic wrap. Place a cast iron skillet on top of loaf to press it down; chill for 6 to 8 hours.
380 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 70mg
- Sodium: 1120mg
- Total Carbohydrates: 35g
- Protein: 18g
Vitamin D 0%