Ingredients: |
Ingredients: 3 medium red bell peppers
1.5 tsp Dijon mustard
1 tbsp balsamic vinegar
1/4 c extra virgin olive oil
1 loaf rustic ciabatta
1/2 c black olive paste
8 oz fresh goat cheese
8 oz marinated artichokes
6 - 8 oz prosciutto, thinly sliced
1/4 lb peppered salami, thinly sliced
.5 oz fresh basil
|
Directions: |
Directions:Heat grill, grill pan, or broiler to hot. Can also be done over open flame on stove, holding pepper with a fork. Cook peppers til completely charred, turning frequently so all sides cook evenly, 8-10 minutes. Remove from heat. Place peppers in a deep bowl and cover with plastic wrap. Set bowl aside until skins loosen and peppers are cool enough to handle. Using your hands, rub off charred skin, rinsing hands frequently under cold, running water. Slice peppers in 1/2, remove seeds and stems. Cut flesh into 1” strips.
In a medium bowl, combine mustard and vinegar. Gradually whisk in olive oil. Whisk in 2 tbsp warm water. Season with salt and pepper and set aside.
Slice loaf of bread lengthwise and remove the soft bread, leaving mostly crust. Spread olive paste on bottom crust then add the pepper strips. Crumble goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the vinaigrette over sandwich. Arrange prosciutto, salami and basil leaves over artichokes. Drizzle with remaining vinaigrette. Place top on sandwich.
Wrap sandwich in parchment paper. Put in fridge with a wooden cutting board on top with a cast iron skillet on top of cutting board. Refrigerate at least 1 hour and up to 4 hours. |
This recipe for Martha Stewarts Pressed Picnic Sandwich is from