Italian Vegetable Pressed Sandwich

August 22, 2013

This Italian sandwich recipe features grilled vegetables that are layered and pressed within a crusty focaccia bread. Chill it, slice it and serve it up cold for lunch or dinner!

Italian Vegetable Pressed Sandwich
Serves 6

1 loaf focaccia bread, sliced in half horizontally
1 red pepper, stem and seeds removed and cut into eighths
2 large heirloom tomatoes, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/2-inch strips
1 sweet onion, such as Walla Walla, sliced
2-3 small yellow squash, cut lengthwise about 1/4-inch thick
Olive oil
Salt and pepper
Balsamic vinegar

Preheat oven to 475º F.

Slice focaccia in half lengthwise and set aside.

Layer a sheet pan with foil. Place sliced vegetables on the pan and drizzle with olive oil. Toss with hands so that the vegetable are evenly coated with oil. Spread even on the pan and cook for 35-40 minutes, stirring every 10 minutes, or until vegetables are tender and cooked through.

Remove vegetables from oven and allow to cool. When cool enough to handle, remove the skin from the peppers and any charred pieces. Place onions in an even layer on the bottom half of the bread, top with the red peppers, then mushrooms, squash and finally the tomato. Drizzle with balsamic vinegar and add the top piece of bread.

Press down on the sandwich and wrap tightly in plastic wrap. Press under a heavy saucepan for at least a couple of hours or up to overnight in the refrigerator. When ready to eat, unwrap the sandwich, cut into servings, and serve.