Italian Pressed Sandwich

Recipe  was adapted from the cilantropist.  
Photo taken from http://cilantropist.blogspot.com/2010/10/picnic-at-presidio-with-italian-pressed.html

This summer I was looking for ideas for a beach themed party I was planning and catering.  I saw this gorgeous sandwich on PINTEREST all wrapped up and ready to go.  Thanks to The Cilantropist, I ended up using it for 4 different events that summer. I adapted it for my younger guests, but included other ingredients for my guests with more sophisticated tastes. Visit The Cilanthropist and check out the original recipe.  You can make it your own by using the ingredients you like.  Peppers, sun dried tomatoes, pickles...anything!   I had to use the photo above so you could see how perfectly they COULD come out. I had lots of helpers so my sandwiches were not as uniform (below).  I made over 300 of them.  Wrapped.  Tied.  

Ingredients

• Good quality salami or Italian sopressata (spicy salami)
• Provolone cheese
• Basil Pesto, preferably  homemade
• Fresh basil leaves, large
• Foccachia bread (from your local bakery or bakery section of the grocery store)

Directions

1. I open up the whole loaf of bread, spread the pesto and layer the ingredients.  
2. THEN I slice off the ends all around the loaf to make perfectly even edges, being able to see all the ingredients of the sandwich.
3. I wrap it tightly and refrigerate overnight. Even place something heavy on top, like a large hardcover book.   That enables all the flavors to meld or "marry" together.  This step really makes a difference. 
4. I then slice it into individual sandwiches.  Perfect serving size is about 6 sandwiches per loaf.  
5. If I am making these for an event or picnic, I cut parchment paper to fit perfectly around the sandwich with the ends exposed.  I tied each sandwich with kitchen twin and stacked them on platters and in baskets and on trays.  
6. The end pieces we cut up and used for an Italian Bread Salad.  Just add some grape tomatoes and a drizzle of olive oil. 

Ina's Herb Coeur a La Creme

I take Ina's recipe and after chilling, layer it with something sweet, like fig or apricot jelly. OR I add something savory, like basil pesto. 

Ingredients

• 12 ounces cream cheese, at room temperature
• 1 cup heavy cream
• Grated zest of 1 lemon
• 1 tablespoon freshly squeezed lemon juice
• 3 tablespoons minced scallions, white and green parts (2 scallions)
• 2 tablespoons minced fresh dill
• 1 tablespoon minced fresh chives
• Kosher salt and freshly ground black pepper
• Crackers, for serving

Directions

1. Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. 
2. With the mixer on low, slowly add the cream and then the lemon zest, lemon juice, scallions, dill, chives, 1 teaspoon salt and 1/2 teaspoon pepper.
3.  Whisk until firm.
4. Line a 6-inch coeur a la creme mold or a 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. 
5. Pour the cream cheese mixture into the cheesecloth and smooth the top. 
6. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap and refrigerate overnight.
7. When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Serve chilled with crackers.

Note:  If you layer it with other spreads, do it in a small to medium sized dish lined with saran wrap.  Wrap it tightly, chill for about 2 hours and then unwrap to make a molded terrine.