Pressed sandwich
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Pressed sandwich
Last updated 6/12/2012 1:19:05 AM. Recipe ID 50264. Report a problem with this recipe.
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      Title: Pressed sandwich
 Categories: Sandwiches
      Yield: 4 Servings
      8 oz Cooked meat or poultry
           - diced or sliced
      2    Long loaves French bread
           -=OR=- Italian bread
      8    Bacon rashers
    1/4 c  Olive oil
      1 md Onion
           - peeled & thinly sliced
      4 sl Brie cheese, 2 oz each
  DEFROST COOKED MEAT, if necessary. Cut the ends off the bread and cut
  each loaf in half the short way. Remove the center of the bread.
  (Save the white centers for breadcrumbs.) Set the hollow loaves
  aside. Arrange the bacon in a large skillet or fry pan and place over
  medium heat. Cook, turning once, until crisp. Remove the bacon, drain
  on paper towels and discard the fat in the pan. Replace the pan on
  the stove, add 2 tablespoons oil and the onions. Cover and cook until
  soft, about 7 minutes. Uncover, increase heat to high and cook,
  stirring often until onions begin to dry out and turn a light golden
  color, another 10 minutes or so. Remove from the heat, scrape the
  onions into a bowl and set aside. Stuff a cheese slice and a bacon
  rasher in each loaf of bread. Using the handle of a large wooden
  spoon, stuff in the meat and onions. Choose a skillet or roasting pan
  large enough to hold 4 sandwiches and choose a flat cover that is
  smaller than the pan. Heat half the remaining oil over low heat,
  place the sandwiches in the skillet with the cover on top of the
  sandwiches. Place a 2-pound weight on the cover and cook for about 5
  minutes. Remove the cover, turn the sandwiches and add the remaining
  oil. Replace the cover and press down with the weights. Cook another
  5 minutes. Remove the sandwiches from the heat and keep warm in a
  250F oven while you cook the remaining 2 sandwiches. To serve, cut
  each sandwich in half, then diagonally cut each half into triangular

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Recipe ID 50264 (Apr 03, 2005)

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