What's doing the "pressing" of these pressed sandwiches? Oh, just a brick to get the layers nicely smashed. If you're not toting these tailgate sandwiches, you could use a panini press or a skillet weighted down with canned goods at home.

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Ingredients

Directions

  • Layer cut side of loaf bottom with meat, artichoke hearts, provolone cheese and basil. Spread cut side of loaf top with tapenade; place on bottom half. Wrap in heavy foil. (To tote, store wrapped sandwiches in an insulated cooler until ready to grill.)

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  • Place sandwich in foil on grill rack. Place a foil-covered brick on top to weight it down. Grill, covered, directly over medium heat 10 to 15 minutes or until cheese is melted, turning once. Serves 8 to 10.

Veggie Pressed Sandwiches

Layer cut side of loaf bottom with thin lengthwise slices of zucchini (6 oz.), 1/2 cup roasted red bell peppers (patted dry), 1/4 cup thin red onion wedges, and 8 oz. fresh mozzarella slices. Top with 1/4 cup purchased bruschetta topping. Spread cut side of loaf top with 2 to 3 Tbsp. purchased basil pesto; place on bottom half. Wrap and grill as in Step 2.Customize these sandwiches to your preference and with what's in your pantry. Keep wet ingredients to a minimum to avoid soggy sandwiches.

Nutrition Facts

334 calories, (6 g saturated fat, 2 g polyunsaturated fat, 5 g monounsaturated fat), 40 mg cholesterol, 1127 mg sodium, 30 g carbohydrates, 1 g fiber, 1 g sugar, 15 g protein.


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