Hearty Romesco Pressed Sandwich

Print Recipe Add to Collection

No ratings yet

from Tiffany at eatathomecooks.com

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings:

Calories: 461kcal

Ingredients

½ cup Romesco sauce recipe below
14 oz. loaf whole grain bread from the bakery section
3 oz. black olives sliced or halved
6 oz. marinated artichoke hearts drained and roughly chopped
3.5 oz. julienne-cut sun-dried tomatoes
1-2 cups mixed salad greens baby kale or spinach

For the Romesco sauce:

12 oz. jar roasted red peppers drained
14 oz. can fire-roasted diced tomatoes drained
½ cup almond or cashew butter or other nut or seed butter but NOT peanut butter
2 cloves garlic crushed
2 Tbs. red wine vinegar
1 tsp. smoked paprika
⅛ tsp. cayenne pepper
salt to taste

Instructions

Blend all the ingredients in a blender or food processor.

For the sandwich:

Slice the bread loaf in half and hollow it out, leaving about 1" around the rim.
You just need to make a little extra room for all the fillings to fit.
You’ll end up with two boat-shaped halves.
Spread ¼ cup Romesco sauce on each side of the bread.
Pile the olives, artichoke hearts sundried tomatoes and greens on the bottom section.
Place the top section on the sandwich and wrap in foil or parchment paper.
Place a heavy skillet or other weight on the sandwich and let rest in the refrigerator overnight, or on the counter for 30 minutes or so.
Heat the oven to 400°.
Remove the weight and place the wrapped sandwich on a baking sheet.
Heat in the oven for about 30 minutes.
Slice to serve.

Notes

Note: If you don’t have fire-roasted tomatoes, you can use regular diced tomatoes. Any type of nut or seed butter will work, but only if it doesn’t have peanuts. Peanuts will have too strong a taste.

Notes:
This can be made a day ahead of time or if you’re in a big hurry, press the sandwich down and bake right away.
Extra Romesco sauce and sandwich fillings will be used in Romesco Pasta with Olives, Sun-Dried Tomatoes and Artichoke Hearts recipe.

Nutrition