Can we eat picnic-style all summer? Lay out a blanket, set out some cheese, crack open a can of rosé sit in a circle with good friends under the warm summer sun? Preferably on a beach?
One of my favorite meals this summer was on an annual trip to Ludington, MI with my girls. We headed up Thursday night and instead of going downtown for dinner we made our way in the opposite direction to the sandy beach and open waters of Lake Michigan. We set out a sheet and munched on fruits, crackers, and cheese as well as this pressed sandwich I made earlier in the day.
The breeze off the lake and the sound of waves rolling off the shore just made the experience so much better. Lake Michigan is stunning this time of year and it’s always so refreshing to spend a little time along it’s shores. We sipped wine and watched the Badger ferry cruise out between the pier heads on it’s way to Wisconsin. It was beautiful.
Pressed sandwiches make a perfect picnic food. They can be made ahead and the filling options are endless. This one is packed with roasted turkey, provolone, roasted red peppers, and a cream cheese pepper jelly spread that is out of this world delicious. The recipe for the spread will leave you with extra, but it’s so good with fruits, veggies, and crackers you’ll be thankful for the leftovers.
To make this sandwich I start my halving a loaf of hearty whole grain bread and hollowing out the middle. I make my cream cheese red pepper jelly spread then spoon it onto one of loaf halves. The rest of the filling gets stacked on top of the cream cheese spread then the other half of the bread gets added on top.
What makes this a pressed sandwich is once it’s assemble the sandwich gets wrapped tightly in plastic wrap then stored in the fridge with a weight on top for 8-24 hours to let the flavors meld together. This is great for feeding a small crown and is the perfect food to enjoy outdoors on a blanket. Try it out and tell me about it in the comments below!
Turkey Pressed Sandwich with Roasted Peppers and Cream Cheese Spread
- 1 Loaf Whole Grain Bread
- 8 Oz Cream Cheese, softened
- 1 Cup Pepper Jelly
- 1 Lb Roasted Sliced Turkey
- 2-3 Roasted Peppers
- 9 Slices Provolone
Slice the bread down the middle lengthwise and hollow out the inside. Save the filling for breadcrumbs. Using a hand or stand mixer, mix the cream cheese and pepper jelly until fully combined. Spread half the mixture on one of the inside bread halves. Save the other half of the spread for crackers, fruit, or vegetables. Layer the peppers, turkey, provolone on top of the spread. Place the other half of the loaf on top to close the sandwich. Wrap the whole sandwich tightly in plastic wrap and place in the sandwich in the fridge with a weight on top to press it down (I used a cast iron skillet). Let sit in the fridge for at least 8 hours and up to 24 before slicing and serving.