WHAT IS A PRESSED SANDWICH RECIPES

Steps:

• Make the pesto: Pulse basil, Parmesan, pine nuts, garlic, salt, and pepper in a food processor until combined. With machine running, add 1/2 cup oil in a slow, steady stream. Transfer to a small airtight container, and top with remaining oil. Pesto can be refrigerated overnight.
• Preheat grill or grill pan to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Grill bell pepper, turning with tongs, until blackened all over. Place in a bag, close bag, and steam 15 minutes. Peel pepper, and discard skin.
• Lightly brush both sides of eggplant, zucchini, and summer squash with oil, and season with salt and pepper. Grill, flipping once, until golden brown and soft, 3 to 4 minutes per side.
• Pull out most of the doughy center of bread, and reserve for another use (such as breadcrumbs). Brush inside of each loaf with oil. Spread pesto over bottom half of each loaf. Top one loaf bottom with grilled vegetables and half the mozzarella; top remaining loaf bottom with prosciutto and remaining mozzarella. Sandwich top and bottom of each loaf, and press firmly. Tightly wrap each sandwich in plastic, allowing air to release before sealing. Wrap each in parchment paper, and tie with kitchen string. Place sandwiches in refrigerator, and weigh down with a heavy object (such as a Dutch oven). Refrigerate at least 2 hours (or overnight). Slice, and serve.

Steps:

• Remove insides of bread halves; reserve for another use. Stir together mayonnaise, lemon zest and juice, and capers in a bowl; season with salt and pepper. Divide mixture evenly between top and bottom bread halves. Layer half of turkey, cheese, and capocollo on bottom, then repeat layering with remaining meats and cheese. Pack watercress into top half; layer with tomato slices and season with salt and pepper.
• Close sandwich. Wrap tightly in plastic wrap, then foil. Place a heavy skillet on top; press down to flatten sandwich slightly. Add several heavy canned goods to top of skillet. Let sit at least 45 minutes or, in refrigerator, up to 12 hours before unwrapping, slicing into wedges, and serving with chips and fruit.