Pressed Picnic Sandwiches
Pressed Picnic Sandwiches are customizable picnic-ready subs that are pressed thin to save space in your picnic basket or lunch bag. These sandwiches are fun to make, and the anticipation of waiting makes them even more enjoyable. This recipe features a unique combination of flavors, including apricot jalapeno mayo, ham, bacon, and fresh veggies, all packed into a French baguette and pressed to perfection.
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Ingredients
large French baguette1
Cabot Colby Jack cheese, thinly sliced4oz
lean smoked ham, thinly sliced1/2lb
bacon, cooked1/2lb
sun dried tomatoes3oz
pickle chips12oz
carrots, julienned8oz
green leaf lettuce, washed and torn1bundle
red onion, thinly sliced1/2
stalks celery, julienned4
mayonnaise1 1/2cups
apricots, grilled2
jalapeno, grilled and deseeded1
strawberry balsamic jam1 1/2tbsp
mustard (optional)1dash
Nutrition (per serving)
Calories
693.8kcal (34.69%)
Protein
38.4g (76.76%)
Carbs
17.1g (6.2%)
Sugars
7.5g (15.06%)
Healthy Fat
23.5g
Unhealthy Fat
17.0g
% Daily Value based on a 2000 calorie diet
How to make Pressed Picnic Sandwiches
Prepare the baguette
- Step 1
Slice the French baguette in half lengthwise, then open each half.
- Step 2
Scoop out some of the bread from the middle of each half to create a well for the fillings.
Prepare the apricot jalapeno mayo
- Step 1
Grill the apricots and jalapeno (cut and deseeded) on a grill pan for 3-5 minutes, cut side down.
- Step 2
Peel the apricots and blend them in a food processor with the jalapeno, strawberry balsamic jam, and mayonnaise until smooth.
Assemble the sandwich
- Step 1
Spread the prepared mayo on both sides of the baguette halves.
- Step 2
Layer the bottom halves with cheese slices, ham, bacon, sun dried tomatoes, pickle chips, carrots, lettuce, red onion, and celery.
- Step 3
Add a dash of mustard if desired, then top with the other half of the baguette.
Press the sandwich
- Step 1
Wrap the assembled sandwich tightly in aluminum foil.
- Step 2
Place the wrapped sandwich in the refrigerator and press it with a heavy object (such as a large can or book) for at least 4 hours, up to a day.
Serve
- Step 1
Remove the sandwich from the refrigerator, unwrap, and slice into individual servings.
- Step 2
Wrap each serving in parchment or butcher paper for easy transport.
Nutrition (per serving)
Nutrition (per serving)
Calories
693.8kcal (34.69%)
Protein
38.4g (76.76%)
Carbs
17.1g (6.2%)
Sugars
7.5g (15.06%)
Healthy Fat
23.5g
Unhealthy Fat
17.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For added flavor, let the sandwich press in the refrigerator for up to 24 hours to allow the flavors to meld together.
If you don’t have a grill pan, you can roast the apricots and jalapeno in the oven instead.
Use parchment or butcher paper to wrap the sandwiches for a rustic and practical presentation.
Add an ice block in a sealed bag to your picnic basket to keep the sandwiches fresh without creating condensation.
FAQS
Can I use a different type of bread?
Yes, you can use any sturdy bread like ciabatta or focaccia, but a French baguette works best for pressing.
How long can the pressed sandwiches be stored?
The pressed sandwiches can be stored in the refrigerator for up to 2 days. Just make sure they are tightly wrapped.
Can I make the apricot jalapeno mayo in advance?
Yes, you can prepare the mayo up to 3 days in advance and store it in an airtight container in the refrigerator.
What can I substitute for strawberry balsamic jam?
You can use any fruit-based balsamic jam or even a simple balsamic glaze mixed with a bit of fruit preserves.
Can I make this sandwich vegetarian?
Yes, you can omit the ham and bacon and add more vegetables or a plant-based protein like grilled tofu or tempeh.
Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia