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Hearty Romesco Pressed Sandwich

from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 3 to 4
Calories: 186kcal

Ingredients

  • ¼ cup Romesco sauce recipe below
  • ½ 14 oz. loaf whole grain bread from the bakery section
  • 1-2 oz. black olives sliced or halved
  • 3 oz. marinated artichoke hearts drained and roughly chopped
  • ½ 3.5 oz. jar julienne-cut sun-dried tomatoes
  • ½-1 cup mixed salad greens baby kale or spinach

For the Romesco sauce:

  • ½ 12 oz. jar roasted red peppers drained
  • ½ 14 oz. can fire-roasted diced tomatoes drained
  • ¼ cup almond or cashew butter or other nut or seed butter but NOT peanut butter
  • 1 clove garlic crushed
  • 1 Tbs. red wine vinegar
  • ½ tsp. smoked paprika
  • ¼ 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 2 Tbs. 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

Serving: 3to 4 | Calories: 186kcal | Carbohydrates: 8g | Protein: 5g | Fat: 16g | Saturated Fat: 1g | Sodium: 370mg | Potassium: 278mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1063IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 2mg