Recipe: antipasto pressed sandwich

Recipe: antipasto pressed sandwich
Recipe: antipasto pressed sandwich

THIS pressed sandwich is perfect for picnics as it can’t be squashed in the basket. It’s all the best bits of an antipasto platter squashed into a loaf. You will need something heavy to flatten the loaf, so take some bricks from the garden or use a flat barbell weight!

Feeds: 6

Ingredients:

Olive tapenade
Masadam cheese
Brie cheese
Jarlsberg cheese
Dijon
Rare roast beef slices
Sliced ham
Mild salami
Sundried tomato
Roasted red capsicum
Artichoke – marinated
Rocket
Basil leaves
Cob loaf

Method:

1. Cut the top from a cob load and hollow out the centre (leftover bread can be turned into bread crumbs or toasted for dip)

2. Using the back of a spoon spread olive tapenade on the bottom of the loaf

3. Begin layering cheese, meat, basil and vegetables, alternating between types

4. Spread Dijon mustard onto the Jarlsberg cheese layer using the back of a spoon

5. Place the top back on the cob loaf

6. Wrap cob in foil

7. Place loaf in the fridge for a few hours or overnight with a heavy weight on top to flatten.

8. Serve cold straight from the picnic basket or if eating at home it can go in the oven wrapped in foil at 180C for 20 minutes

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