Pressed Picnic Sandwich
Donal's Notes
The pressed nature of this sandwich allows the flavours to permeate through all its layers. For a milder flavour, try using mozzarella instead of goats’ cheese. Also feel free to experiment with extra ingredients and feel free to add your own touches!
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Makes 1 Giant Sambo.
Baking tray
Chopping board
Bread knife
Parchment paper
Whisk
Instructions
1
Preheat the oven to 200C/Gas Mark 6. Slice the ciabatta loaf in half lengthways.
2
Place the ciabatta loaf crust side down on a large baking tray, drizzle with a little olive oil and sprinkle with sea salt. Pop in the oven for a few minutes until just golden and toasted.
3
Finely chop the garlic and finely slice the onion.
4
Finely chop the basil.
5
In a bowl whisk together the olive oil, balsamic vinegar, garlic and mustard.
6
Remove the toasted ciabatta halves from the tray and drizzle the base slice with a little of the dressing. Arrange layers of the rest of the ingredients, baby spinach, artichoke hearts, sun dried tomatoes, prosciutto, basil.
7
Add the goat's cheese and red onion. Drizzle over the rest of the dressing, pop the top slice of ciabatta on and press down.
8
Wrap in parchment paper and pop into the fridge, pressed down with another baking tray filled with heavy tins or a heavy book, overnight or until you are ready to serve.
9
Serve in nice hearty slices for the perfect picnic snack.
