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Mediterranean Pressed Sandwich
A pressed sandwich filled with all the brightest flavors of the Mediterranean
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
servings
Ingredients
▢
2
small baguettes
▢
1
clove
garlic
cut lengthwise
▢
2
oil-packed sun dried tomatoes
▢
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
tablespoon
olive oil
▢
1
teaspoon
lemon juice
▢
Salt and pepper to taste
Instructions
Cut the baguettes in half lengthwise and rub the cut sides of the bread with the cut sides of the garlic clove.
Combine all ingredients up through anchovies in the bowl of a food processor. Pulse until well mixed but still chunky.
Stir in the olive oil, lemon juice, and salt and pepper to taste.
Spread the mixture very thickly on the bottom half of each baguette.
Place the remaining halves on top and wrap each sandwich tightly in waxed paper. Using kitchen twine, tie each wrapped sandwich tightly.
Place a heavy object such as a cast-iron skillet or marble cutting board on top of the sandwiches and press down firmly.
Allow the weight to remain on the sandwiches for one hour before serving.
Nutrition
Serving:
0.5
sandwich
|
Calories:
404
kcal
|
Carbohydrates:
67
g
|
Protein:
12
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Cholesterol:
1
mg
|
Sodium:
964
mg
|
Potassium:
294
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
527
IU
|
Vitamin C:
12
mg
|
Calcium:
118
mg
|
Iron:
4
mg