Pressed Italian Sandwich

Even though heartburn rules during these last few weeks of my pregnancy, an intense craving will still rear its head from time to time.

Last week — I wanted a sandwich.  Not your pre-sliced bread and American cheese kind of sandwich.  Oh, no!  I wanted a warm, gooey, hearty sandwich with lots and lots of flavor.  I thought about my dream sandwich for DAYS.  I imagined each ingredient and cooked it over and over and over.

Then, I went to the grocery store about bought everything for my craving — I was GOING to stop dreaming and eat this sandwich.  The results of my efforts (and Barney Kneeknuckles taste-buds) was simply … to use a cliche … out. of. this. world.

Even Hubby — a very non-pregnant, not-ruled-by-cravings MAN — agreed with me.  This sandwich is nothing short of yummy.

The star is the vegetable/aromatic mixture of tomatoes, portabella mushrooms and onions; it MAKES this dish.  Coupled with hearty French bread (I made my own, but a bakery made French bread — or even ciabatta — would do just as well), Italian salami and provolone, this sandwich is the perfect pregnancy-craving treat.

Or, if you’re my husband, a very scrumptious surprise.  After all,  not all pregnancy cravings are so delicious!

(Side note: I’m calling this a pressed sandwich but it probably really is a panini. . . but, I don’t have a panini press, so I went with “pressed sandwich.”  You’ll see why in the recipe directions.)
[print_this]

Pressed Italian Sandwich

 Ingredients

1. 1 C Chopped Grape Tomatoes*
2. 6 oz fresh Baby Portabella Mushrooms, chopped
3. 1/4 C White Onion, diced
4. 2 T dry Italian Herbs
5. Italian Salami, sliced
6. Provolone Cheese, sliced
7. French Bread, sliced
8. Butter**

 Directions

1. Over medium heat, saute the Italian herbs, onions, mushrooms, and tomatoes until the onions are translucent and most juices from the vegetables have cooked off.
2. Remove from heat and set aside.
3. Place a grill pan or large frying pan over medium to medium-high heat.
4. Take two slices of French Bread and butter** one side of each.
5. Place the buttered side of one slice on the pan and top with the sandwich ingredients in the following order:
• Provolone
• Tomato/Mushroom/Onion mixture
• Salami
• Provolone
6. Top with the remaining side of buttered bread, butter facing out.
7. Allow to cook for a couple of minutes and then, using a spatula, gently turn the sandwich and cook on the other buttered side.
8. Take a heavy saucepan and use it to press down the sandwich.
9. After a couple of minutes, flip the sandwich again and cook while pressing with the saucepan.
10. Remove sandwich when golden brown and crispy.

 Notes

*A can of unseasoned diced tomatoes may be substituted for fresh.

** In place of butter, garlic-infused olive oil is VERY good on the outside of the bread. For 2 tablespoons of cold-pressed olive oil, add 1-3 pressed garlic cloves and let it set (up to an hour) to bring out the flavors.

[/print_this]

Linked with Eat At Home