Mediterranean Pressed Sandwich

You know, it’s not all traditional Southern cooking here at Never Enough Thyme. Although that is the main focus, we do enjoy lots of different types of food and I really like being able to share something a little different with you. And today’s post is definitely a little different. It’s a pressed sandwich. Nothing so different about a pressed sandwich, right? Maybe not, but it’s the filling of this sandwich that makes it special. Inside these little baguettes are all the brightest, most delicious flavors of Mediterranean cooking. Kalamata olives. Ripe, red tomatoes. Olive oil and lemon juice. Anchovies and roasted red peppers. Yum.

This sandwich is the perfect picnic fare. You can easily make these the night before and they’ll be ready for a lovely picnic the next day. All you need with them is a little fresh fruit, maybe some cheese and a crisp white wine. Just the thing for a late summer picnic, don’t you think?

Baguettes for Mediterranean Tartine

You’re going to need two small baguettes for the recipe. I always keep these frozen ones on hand because we just don’t have access to good, fresh baguettes around here. This is the best I can do with what I have :-)

Baguettes for Mediterranean Tartine

So, either purchase two nice little baguettes, bake them from scratch or frozen and then proceed with the recipe.

Mediterranean Tartine ingredients

In your food processor, or using a mortar and pestle if you’d rather, combine the sun-dried tomatoes, kalamata olives, roasted red bell pepper, green beans, tomato and anchovies. I didn’t have any fresh green beans on hand so I used a few very well drained canned beans. Worked out fine! Pulse just a few times until everything is combined but still quite chunky. Be very careful not to over process and turn it into soup!

Rub cut sides of bread with garlic

Slice the baguettes in half and rub the cut sides of the bread with the cut side of a clove of garlic. Discard the garlic.

Mediterranean Tartine filling

Spread the veggie mixture very thickly on the bottoms of the baguettes and put the tops back on.

Wrapped Mediterranean Tartine

Wrap each sandwich quite tightly in waxed paper and twine.

Mediterranean Tartine

Place a large heavy object like a cast-iron skillet or a marble cutting board on top of the sandwiches. Let them sit at room temperature for one hour before serving.

These were such a delicious change of pace from the usual cold cut sandwiches. I enjoyed the fresh, bright taste of the veggies but I have to admit that I did sneak a few pieces of bacon into BeeBop’s. He loved it!

Enjoy!

Mediterranean Pressed Sandwich
 
Prep time
Cook time
Total time
 
A pressed sandwich filled with all the brightest flavors of the Mediterranean
Serves: 4 servings
Ingredients
  • 2 small baguettes
  • 1 clove garlic, cut lengthwise
  • 2 oil-packed sun dried tomatoes
  • 6-8 pitted kalamata olives
  • ½ medium roasted red bell pepper (Vigo brand recommended)
  • ¼ pound blanched green beans
  • 1 tomato, cored and seeded
  • 2 anchovy fillets
  • 1 tblsp. olive oil
  • 1 tsp. lemon juice
  • Salt and pepper to taste
Instructions
  1. Cut the baguettes in half lengthwise and rub the cut sides of the bread with the cut sides of the garlic clove.
  2. Combine all ingredients up through anchovies in the bowl of a food processor. Pulse until well mixed but still chunky.
  3. Stir in the olive oil, lemon juice and salt and pepper to taste.
  4. Spread the mixture very thickly on the bottom half of each baguette.
  5. Place the remaining halves on top and wrap each sandwich tightly in waxed paper. Using kitchen twine, tie each wrapped sandwich tightly.
  6. Place a heavy object such as a cast-iron skillet or marble cutting board on top of the sandwiches and press down firmly.
  7. Allow the weight to remain on the sandwiches for one hour before serving.
Notes
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–Inspired by a recipe from Two Fat Ladies show on Cooking Channel

Other pressed sandwich recipes you might enjoy from around the internet:

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Comments

    • says

      I always keep them on hand, Aggie. They’re not like a fresh baked baguette from a good bakery, of course, but they do the trick in a pinch.

  1. says

    That’s an interesting way of pressing. I would have broke out the George Foreman, but this is very cool. FYI, I ran into the same problem with baguettes, and ended up making my own last week. Very simple, and they were better than any I’ve had locally including the bakeries. I’d definitely recommend it!

  2. says

    So many of my favorite flavors all in a sandwich!! I’ve never tried a pressed sandwich like this before – but I’m going to have to change that!! (and I totally wish I could find frozen baguettes like that!)

  3. says

    Ok, when I read your title pressed sandwiches, I immediately thought panini. lol. Little did I realize you literally pressed it and its a cold sandwich! You learn something new everyday! Sounds delicious and I love the flavors (and bacon!)

    • says

      Yep, it’s literally pressed under a heavy object. It makes all the flavors from the filling really get absorbed into the bread. Quite delicious!

  4. says

    Looks like a “hurricane special” I might make this weekend while we sit out the storm. Hopefully we will not lose power and I’ll be able to heat up some of my chicken soup I just made and posted this week to serve with this beautiful sandwich. I call it MOMMY soup because it is the closest thing to a hug from my mom I can get since she passed 5 years ago. And I needed a hug this week…

  5. says

    now you know I would add the bacon too, can’t let BeeBop have nothing on me… this is my kind of lunch… need a cold one to help wash it down…

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