Monday, June 25, 2012

Pressed Sandwiches

Pressed Sandwiches are becoming one of my favorite foods this summer because they are easy to make, travel well, and feed a crowd.  A couple of weeks ago we made this rendition based on one I saw on this terrific blog.  It was delightful and super tasty, but I wanted to modify it for a few reasons. The ciabatta bread had a dense and very chewy crust after pressing which made it difficult to eat and it was on the salty side for us so we changed it up and the second time around we used a loaf of french bread, ham, mozzarella, salami, and pickles. I know it is not quite as fancy-pants of a sandwich, but it was super tasty and we just liked it more than the original.  Head over to the original post for a step by step tutorial.

Pressed Sandwich
1 loaf french bread
8 slices mozzarella cheese
1/4 pound salami
1/4 pound sliced ham
3 pickles, sliced lengthwise
salt and pepper

Slice the loaf of french bread lengthwise and layer the bread with cheese followed by ham and then the salami.  Add the pickles on top of the salami and sprinkle with salt and pepper.  Spread the top piece of bread with mustard, if using, and place on top of the pickles.  Wrap sandwich tightly in plastic wrap.  Place in fridge and then place enough hard cover books on top to cover sandwich.  Place a few large tin cans of something heavy, like tomatoes or beans, on top of the books and let rest for 4-24 hours.  Sandwich will keep for 2-3 days.

Monday, June 11, 2012

Turkey Meatloaf

This turkey meatloaf is a really tasty alternative to a regular ground beef meatloaf.  The leftovers make a pretty mean meatloaf sandwich too.  Try this, I bet you will like it!

Turkey Meatloaf
1lb package ground turkey
2 slices bread, diced
1 egg
1/2 cup milk
1/2 small onion, diced
1/4 cup parsley, chopped
1 T yellow mustard
2 T ketchup
salt and pepper

Preheat oven to 350 degrees and line a sheet pan with foil or parchment paper.  Combine all ingredients in a large bowl.  (I use my hands.)  Mixture will be moist and soft, which differs from the texture of ground beef.  Make sure everything is completely incorporated and then place mixture on sheet pan.  Form into a loaf shape.  Baking time depends on shape of loaf, but should take about 35-45 minutes or until internal temperate reaches 165 degrees.  Remove from oven and let rest for 5 minutes before slicing.

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