This classic French pressed sandwich is a comforting masterpiece of texture and flavor. The key is the hollowed-out French or Italian bread, which gets stuffed generously with tender cooked meat, crisp bacon, creamy brie cheese, and deeply sweet caramelized onions. Pressed in a hot skillet with a heavy weight, the bread compresses and fries until it forms a crunchy, golden crust that shatters at the first bite. It’s an ideal dish for a hearty lunch or a casual dinner party, offering a satisfying crunch that contrasts beautifully with the soft, savory filling inside. Simple ingredients come together to create a memorable culinary experience.
Pressed Sandwich
Description
This classic French pressed sandwich is a comforting masterpiece of texture and flavor. The key is the hollowed-out French or Italian bread, which gets stuffed generously with tender cooked meat, crisp bacon, creamy brie cheese, and deeply sweet caramelized onions. Pressed in a hot skillet with a heavy weight, the bread compresses and fries until it forms a crunchy, golden crust that shatters at the first bite. It&# 226;ÂÂs an ideal dish for a hearty lunch or a casual dinner party, offering a satisfying crunch that contrasts beautifully with the soft, savory filling inside. Simple ingredients come together to create a memorable culinary experience.Ingredients
Directions
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Cut the ends off two long loaves of French or Italian bread and slice each loaf in half crosswise.
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Carefully remove the soft center of each bread half, leaving a hollow shell about one inch thick; reserve the removed bread for breadcrumbs.
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Cook bacon rashers in a large skillet over medium heat until crisp, then drain on paper towels and discard excess fat from the pan.
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Add 2 tablespoons of olive oil to the skillet and sauté thinly sliced onions, covered, until soft (about 7 minutes).
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Uncover, increase heat to high, and cook onions, stirring often, until they dry out and turn light golden brown (about 10 minutes).
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Remove onions from the pan and set aside in a bowl.
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Place a slice of brie cheese and one rasher of bacon into the hollow of each bread half.
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Stuff the bread shells firmly with the cooked meat and caramelized onions, pressing down gently to pack them in.
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Heat the remaining olive oil in a large skillet or roasting pan over low heat.
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Place four sandwiches in the skillet, top with a flat cover that fits inside the pan, and place a 2-pound weight on top.
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Press and cook for about 5 minutes until the bottom is golden and crispy.
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Remove the weight and cover, flip the sandwiches, and add a little more oil if needed.
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Replace the cover and weight, and cook for another 5 minutes until the second side is also golden and crisp.
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Transfer the cooked sandwiches to a 250ðF (121ðC) oven to keep warm while you repeat the process with the remaining sandwiches.
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To serve, cut each sandwich in half crosswise, then slice each half diagonally into triangular pieces.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 430.0kcal
- % Daily Value *
- Total Fat 24.0g37%
- Saturated Fat 8.0g40%
- Cholesterol 124.0mg42%
- Sodium 1084.0mg46%
- Total Carbohydrate 18.0g6%
- Dietary Fiber 1.0g4%
- Sugars 8.0g
- Protein 36.0g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a heavy skillet or a specialized sandwich press for best results. If you don't have a 2-pound weight, a brick wrapped in foil or a heavy cast-iron pan works well.
The reserved bread centers can be dried and pulsed in a food processor to make fresh breadcrumbs for other recipes.
Ensure the brie rind is edible and fresh. For a stronger flavor, try using aged goat cheese instead of brie.
Keep the heat moderate to low when pressing to ensure the inside melts and heats through without burning the exterior crust.
