[…] Sandwiches: Pressed Picnic Sandwiches  […]. Flour your hands and for a further 4-5 minutes, ‘beat’ the dough with one hand by pulling at parts of the dough, stretching it up and slapping it back down on the bottom of the bowl, making a slapping sound. Thanks so much for the recipe! 1 with Italian meats and cheeses, and quick marinated tomatoes. Drizzle with a tablespoon of olive oil, season and roast for 30-40 minutes or until fork tender. Have a wonderful week ahead! Flour both hands and gently transfer the dough to the baking tray, being careful not to squash it and break the interior bubbles. I have to tell you these remind me of my childhood being brought up by an Italian grandmother in NY city and going to the delis to get “just the right meats”….these are delicious and now living in AZ totally remind me of home….thank you so much for this…. […] usually thing these sandwiches from Crepes of Wrath are blank is a hulk potion of lemonade and some homemade […], […] cestino del pranzo potrà essere pieno di sandwich farciti che avremo pressato e chiuso per bene con un foglio di carta oleata e un nastrino, in modo da […], […] in my experimenting I had found this one yummy sandwich idea that coincided with Joe’s mentions of loving the meats involved and I thought I would […]. Sydney, love the idea of “pressed” sandwich Love the picture of the books pressing the sandwich. Official member of Martha's Circle – A network of blogs chosen by Martha Stewart editors. Took these with us when we made the 90 mile drive into Denali State Park in Alaska. I will try these without the meat, as i am a non meat eater.I will probably use 3/4 different cheeses, thin sliced onions,basil, and banana peppers.These should hold up well, for picnics. Well, I finally figured out what to make for dinner tonight!!! Subscribe here to receive new posts directly to your inbox every few weeks. […] pressed picnic sandwiches via Crepes of Wrath […]. vegetarian. I couldn’t decide. They kind of remind me of a Muffuletta. Oil a large bowl and transfer the dough over. If possible, do weigh the flour - it is much more accurate than using cup measures. If only it were picnic weather. If you don’t, your sandwich is going to be dry that it’ll be hard to eat. Worst odds of them all. These sandwiches are so dry. I think we ended up with about 100 salami sandwiches and 50 vegan sandwiches; not too bad! Thank you, […] types of sandwiches (Caprese, Portobello Mushroom, Rosemary Chicken with jarred peppers, and Pressed Picnic Sandwhiches). Everything on the sandwich has salt so no wonder. @Kim: I’m going to go ahead and believe you on that one. I cant wait to read whats next. That explains the sometimes ragged cuts, lol. I used to do that in California, but since moving to Washington state I find that they grocery stores here don’t even sharpen their own knives. Official member of Martha's Circle – A network of blogs chosen by Martha Stewart editors. They sound gorgeous. It was […]. I might actually make these all for myself & freeze them for an easy & cute sandwich at work 😉. Great recipe! They were much more basic than these pressed picnic sandwiches, but they were my favorite thing to eat – I would usually prefer to make myself a sandwich for dinner (or even breakfast) than have what my mom was making. I don’t think I have a knife sharp enough to cut them so perfectly. Though its neatness goes against my husband’s rating system for a good sandwich – the messier you get eating it, the better. Also, if your bread is a little thicker than in the pictures above, you need to hollow it out, or trim it down. It was fun – we had it in Central Park. www.thecrepesofwrath.com/2011/03/07/pressed-picnic-sandwiches This is what creates some of the big air pockets in the dough. I am. Im glad to see that people are actually writing about this issue in such a smart way, showing us all different sides to it. @Michelle: I definitely think your husband is on to something there – maybe some aioli on this sandwich would be up his alley? The melted mozzarella oozing over the yummy meats/pesto/basil was so tantalizing. This was very salty. Process until smooth. These will keep well after being sliced in an airtight container for up to 2 days - we ate them as leftovers after our party and they were still absolutely delicious. These pressed picnic sandwiches were inspired by a post that I saw over at The Cilantropist, which is also where I discovered my new favorite pesto recipe. Essentially: Place pesto, salami, prosciutto, mozzarella cheese and basil […]. wow these look fantastic and so impressive! thanks for the info! "The Crepes of Wrath" is the eleventh episode of Season 1. They were absolutely the perfect end to a beautiful trip – paired it with am italian pasta salad. Probably about 2-inch squares. I found a great easy recipe for ciabatta here: http://peasepudding.wordpress.com/2010/05/06/quick-easy-ciabatta-recipe/ Winner of the Anderson Cooper Cookie Challenge. Not only did it look beautiful but it also tasted fantastic. Finish it all off with a few fresh basil leaves. I do love those cold cuts every once in a while! I’m sure that this was frustrating beyond belief, but my mom always kept our fridge stocked with plenty of cold cuts and cheeses so that I could make my beloved sandwiches. I'm Claudia, a baker, photographer and junior doctor from Auckland, currently living in Melbourne. before serving and those were also out of this world! Drain. […] sánduches se me ocurrieron cuando vi ésta receta. I made this for a party and it was a huge hit. Cut the loaves into little sandwiches and enjoy! Yes, please. A great Liz Lemon move! Home-Baked Bread Recipe: The Perfect Ciabatta. I’m a sandwich “snob” (read: real chicken, cheese, etc, hate sauces like mayo/mustard, etc!) Agnes Skinner made her first appearance on the show in this episode, although her voice is different to that of later episodes. Making some more today to have for my lunches this week. @Vanilla: Freezing them is a fantastic idea. […] new neighborhood, and traveled up the Stono River. It was written by George Meyer, Sam Simon, John Swartzwelder and Jon Vitti, and directed by Wes Archer and Milton Gray. "The Crepes of Wrath" is the eleventh episode of The Simpsons' first season. im definately going to give them a go, thanks! Oh how disappointing. Pour the contents of the can of chickpeas (including the liquid) into a micro-wave safe bowl and heat for a minute or two. Peel the beetroot, cut into chunks and place on a baking paper lined oven tray or oven dish. This episode was meant to be the finale of Season 1, but after production, that title was given to "Some Enchanted Evening." They look adorable when they are cut into those perfect little cubes. This looks sooooo good! Thanks for sharing! I used 3 very heavy books, then put a 10 pound hand-weight on top of those, and let them sit in the fridge overnight - I did mine for a full 24 hours, but even just 3-4 hours, with plenty of weight applied, will yield beautifully pressed sandwiches. I also […], […] 1. Thanks for a great idea!! When you are ready to eat, unwrap the sandwiches and use a very sharp knife to cut the sandwich into 9-12 small sandwiches, depending on how big you want them to be. | A Kind Of Single Lady, 1 large loaf of ciabatta bread, sliced lengthwise, plastic wrap, for wrapping the sandwiches. Someone comes in every month or so and sharpens them for them. Please keep it up. It’s supposed to warm up a bit in the city this week, but we’ll see. I didn’t have any pesto (and no time to make it) so I used the vinaigrette that I marinated the tomatoes in. It originally aired on the Fox network in the United States on April 15, 1990. Ciabatta adapted from The Crepes of Wrath. Add the roast beetroot and the drained, hot chickpeas and blitz until smooth. The 2nd was with ham & turkey & cheese with thin sliced onions & cucumbers using a garlic & olive oil sandwich spread. I got about 12 sandwiches out of mine, but it also depends on how big your original loaf was. Eventually, I started getting more creative with my sandwiches, and I still love making Kramer a sandwich to bring to work every morning. These traveled so well and were still very good going into day 3 of the trip. It will be a very wet dough - see the step-by-step photos above for more help while making it. The smallest the bread would allow, hah! My son suggested heating them up and we heated up a couple (for us to munch on!) Very nice sandwiches! For some reason I am getting no picture of your lovely sandwiches. I used to make between 20 and 30 sandwiches every day for lunch for cowboys on a ranch, I tried to be creative, but never had anything like this. Wrap them very, very tightly in plastic wrap. I don’t think that there is anything more welcoming than a big platter of beautiful, little tea sandwiches. Two, foot-long cibbata rolls. I like a lot of pesto, but don't use so much that the bread becomes soggy. Made a couple types of these for our recent vacation. 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