Pressed Picnic Sandwiches (Vegetarian)

October 25, 2023

These pressed picnic sandwiches keep really well in the fridge for several days. Perfect for picnics you can fill them with what-ever you fancy. For vegetarians we love plant-based deli meats, charred peppers, a soft cheese and loads of rocket dressed in balsamic. For vegan friends sub the cheese for a marinated tofu or crispy maple carrots (see this recipe its the bomb!). 


3 tbsp plant based Nuttelex

1 ciabatta loaf

3 capsicums - medium in size

3 cups rocket leaves

2 cups bocconcini cheese sliced {well drained on paper towel}

balsamic glaze or vinegar

400 g assortment of plant-based deli meats


1Turn on grill and cut capsicums/peppers into halves and place skin side up on a baking tray. Grill until totally charred/blackened on top (about 10 mins).

2Once done, remove immediately from grill and place in a bowl and cover with a lid or pop them into a snap lock bag and let sit for 30 min.

3Use a knife to peel away the capsicum skins. Slice peeled capsicums into strips then set aside in a bowl.

4Cut the Ciabatta loaf in half and butter both sides with Nuttelex. Next add the cold deli meats, then add the capsicum strips and then the (dried) bocconcini slices.

5Finnish with a generous drizzle of balsamic glaze then top with the fresh rocket and then close with the top of the ciabatta loaf.

6Extend a long piece of cling wrap onto your kitchen bench and then gently lift the filled ciabatta and place in the centre of the cling film and wrap and roll it tightly. Then place on a tray and with another tray on top. Then load up the top tray with something heavy such as a chopping board and refrigerate overnight.

7To serve, remove cling wrap and trim loaf's edges before cutting loaf into 4 pieces, then cutting each piece in half.

8Wrap each slice in baking paper or brown paper and tie with a piece of twine. Keep cold until ready to be enjoyed.