Welcome back to Episode 4 of my Summer Dinner Party Series! Today, we're making these Easy Italian Pressed Sandwiches and I'm showing you just how incredibly easy it is to make Homemade Ciabatta. So buckle in, because we have a fun cooking journey ahead of us!
How to Make Homemade Ciabatta Bread:
To Make the Sponge: Combine the flour, water, and yeast together. Mix until no dry spots. Cover and set aside to rise in a warm environment for 3-4 hours.
To Make the Ciabatta: Mix the water and sponge together. Mix in the salt.
Add the flour and use a wooden spoon to mix until no dry flour spots. Cover and let rest in a warm environment for 30 minutes.
Start the Kneading Process: Knead the dough IN the bowl by lifting up one "corner" and folding over the center. Rotate the bowl 45 degrees, lift up the next "corner" and fold over the center. Repeat two more times to lift up a total of 4 "corners."
Cover the bowl to rise 30 minutes. Repeat the kneading process 3 more times for a total of 2 hours.
Let Rise Once More: Once the kneading process is complete, let the dough rise 1 hour, until doubled in size.
Store in the Fridge Overnight: Punch down the dough, cover, and place in them ridge overnight.
The Next Morning: The next morning, line a large baking pan with parchment paper. Dust with flour.
Shape into a Loaf: Gently stretch the ciabatta to shape into a large rectangular loaf like shape. Place on the prepared pan.
Let rise uncovered for 2 hours.
To Bake: Preheat oven to 425F.
Bake the ciabatta for 20-25 minutes, rotating the pan halfway through baking, until golden.
Let rest 20 minutes before slicing.
Substiutes for Ciabatta Bread:
Focaccia
Sourdough Bread
Baguette
Classic Italian Bread
In short, we're looking for rustic artisanal breads that we can slice thinly to make mini sandwiches!
How to Make Italian Pressed Sandwiches:
To Make the Sandwiches: Slice the ciabatta loaf in half lengthwise. Place on a large plate or cutting board.
Layer the bottom half with basil pesto, sliced deli meat, salami, chopped marinated artichokes, freshly chopped basil, and the goat cheese crumbles. Evenly spread the roasted red peppers on top, if desired.
To Press Down the Sandwiches: Add the top half. Place another large plate or cutting board on top of the family-style sandwich. Place something heavy to help press down the sandwich on top of the plate/board.
Transfer to the fridge until ready to serve, at least 1 hour.
To Serve: When ready to serve, remove the objects from on top and slice into individual sandwiches. If desired, stick a mini skewer or toothpick in the center of each sandwich for easy serving. Enjoy!
Feel free to play around with the sandwich's filling ingredients, adding your favorites or surprising yourself with new flavors!
How to make Homemade Basil Pesto:
Ingredients you'll need...
5 oz. Baby Arugula and/or Spinach
1 cup Fresh Basil
1 1/2 cup Parmesan, grated or shredded
1/3 cup Olive Oil
2 Garlic Cloves
Zest of 2 Lemons
Salt & Black Pepper, to taste
How to make...
In a food processor, combine the arugula, basil, garlic cloves, 1/2 cup parmesan, and zest of 1 Lemon. Pulse until almost smooth.
While on low speed, gradually drizzle in the olive oil. Season with salt and black pepper to taste.
Why serve the sandwiches with a toothpick?
My theme when planning this Summer Dinner Party was summed up into three words: Bright, Seasonal, Easy. And a big part of making things easy, is making sure things aren't messy. The toothpicks help hold all the fillings in the sandwich together, while also keeping it mess-free for your guests.
But of course, it's optional. So, do what you feel is best!
Can you made Italian Pressed Sandwiches in advance?
Yes, you can make these Italian sandwiches in advance up to 3 days. Store them in an airtight container with lid in the fridge up.
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
To Make the Sponge: Combine the flour, water, and yeast together. Mix until no dry spots. Cover and set aside to rise in a warm environment for 3-4 hours.
To Make the Ciabatta: Mix the water and sponge together. Mix in the salt.
Add the flour and use a wooden spoon to mix until no dry flour spots. Cover and let rest in a warm environment for 30 minutes.
Start the Kneading Process: Knead the dough IN the bowl by lifting up one "corner" and folding over the center. Rotate the bowl 45 degrees, lift up the next "corner" and fold over the center. Repeat two more times to lift up a total of 4 "corners."
Cover the bowl to rise 30 minutes. Repeat the kneading process 3 more times for a total of 2 hours.
Let Rise Once More: Once the kneading process is complete, let the dough rise 1 hour, until doubled in size.
Store in the Fridge Overnight: Punch down the dough, cover, and place in them ridge overnight.
The Next Morning: The next morning, line a large baking pan with parchment paper. Dust with flour.
Shape into a Loaf: Gently stretch the ciabatta to shape into a large rectangular loaf like shape. Place on the prepared pan.
Let rise uncovered for 2 hours.
To Bake: Preheat oven to 425F.
Bake the ciabatta for 20-25 minutes, rotating the pan halfway through baking, until golden.
Let rest 20 minutes before slicing.
FOR THE ITALIAN PRESSED SANDWICHES
To Make the Sandwiches: Slice the ciabatta loaf in half lengthwise. Place on a large plate or cutting board.
Layer the bottom half with basil pesto, sliced deli meat, salami, chopped marinated artichokes, freshly chopped basil, and the goat cheese crumbles. Evenly spread the roasted red peppers on top, if desired.
To Press Down the Sandwiches: Add the top half. Place another large plate or cutting board on top of the family-style sandwich. Place something heavy to help press down the sandwich on top of the plate/board.
Transfer to the fridge until ready to serve, at least 1 hour.
To Serve: When ready to serve, remove the objects from on top and slice into individual sandwiches. If desired, stick a mini skewer or toothpick in the center of each sandwich for easy serving. Enjoy!
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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