Warm Pressed Charcuterie Sandwich
You know how sometimes you go to a French Cafe or Italian Cafe and they have those cases full of freshly baked skinny baguette sandwiches with 1 layer of meat (salami, peperoni, and or proscuitto) with a very thin layer of cheese? Sometimes the restaurant puts it in a panini press to warm it up. And they taste so GOOD? That's what I wanted but I don't have a panini press and I don't feel like driving a cafe. That's how I ended up making my own sandwich.
Ingredients
1 serv.- pepperoni (or as much as you want) or prosciutto (or as much as you want)↗8 slices
or as much as you want
- romano cheese (or whatever cheese you want, thinly shaved) or parmesan cheese (or whatever cheese you want, thinly shaved)1⁄2 ounce
or whatever cheese you want, thinly shaved
- mustard↗1 teaspoon
- butter↗1 teaspoon
- baguette1 small
or about 8-inch section of baguette, split lengthwise
Step-by-step instructions
- 1
Heat a cast iron skillet (any heavy skillet) on medium high heat.
- 2
Assemble sandwich: spread mustard on 1 side of split bread, layer meat(s), cheese and then 2nd layer of meat if you want (1 layer is enough for me, but the boys in my family want 2 layers).
- 3
Put sandwich in warm skillet, press down hard with another pot or pan (I used another cast iron pan or a large can of beans as the weight). Cook on medium or medium-low for 3 minutes.
- 4
Flip over and cook for another 3 minutes with weight to press down.
- 5
Sandwich will be significantly thinner than when you started. Serve immediately.
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